White Dough with Poolish.
Last night we had an order for 10 sour dough loaves but I screwed it up and they just did not rise!
So we had to make something else real quick to make up for it and we tried this:
Poolish: We let this rest for only an hour.
Final Dough: Short Mixed (Slow speed for 12 Minutes in a Planetary mixer.
The dough came up great and we will be trying it again tonight. Though tonight we mixed the polish the day before (so yesterday) and then put it in the fridge so we can achieve more flavour.
Any tips or changes you would make?