PRE_FERMENT FLOUR PERCENTAGES
I'm relatively new to TFL and have a question (not too dumb I hope-) about PreFerment Flour Percentages. I have just received the latest copy of Hamelman's "Bread" here in South Africa (tks Amazon) and it's (PreFerment Flour Percentage) listed before every formula. Besides gathering info in the book that a higher percentage increases flavour as well as the keeping qualities, what's the advantage of taking note of the PFFP? How does the percentage help the baker? What are the pros and cons of higher or lower PFFP? What does a PFFP indicate?
(BTW - Dived right into JH "Bread" and tried the Poolish Baguette - hey presto, my best baguettes to date. I wanted to test the shelf-life longevity but the family devoured the four loaves within 2 hours!!!!)