November 27, 2009 - 11:23am
Converting straight dough to preferment
I'm thinking about trying a couple of the roll recipes I make with a preferment instead of mixing all at once.
They both have dry milk and butter, one has potato buds. What about taking a third of the flour (4-5 ounces) and making a 100% poolish that works overnight? This obviously works well with lean dough. Any problem with the enriched doughs?