January 9, 2012 - 7:06pm
Poolish vs whole dough overnight fermenting
What is the end difference between using a poolish, or portion of the dough fermented overnight, vs. letting the whole loaf sit overnight? In an Italian bread baking class I took the teacher leaves his whole batch just sitting overnight at room temp in a bucket.
Do you just get a stronger flavor that way?
Do the two methods affect texture?
C B Findlay