April 25, 2012 - 5:48pm
retarding vs. poolish/biga vs. pate fermentee
I usually put my dough in the fridge overnight right after mixing/kneading in order to get more flavor. However I notice that many bakers use other methods to get more flavor, like a poolish or biga, or some do a pate fermentee instead. What kind of advantage does this approach give over simply popping the whole thing in the fridge overnight?