February 22, 2019 - 8:27am
Poolish with whole wheat timing
I am interested in making a yeast bread using a polish with whole wheat flour, the remainder of the flour being KA AP. On my first attempt, I think I let the polish go too long--13 hours at room temperature (around 62-65 degrees F). Is that too long? I know I should watch the preferment and not the clock, but it was overnight, and I really don't know what it should look like, other than bubbly.
Thank you so much for your so very kind help to a newbie!