How much poolish can I use?
If I want to make a dough with 70% hydration, can I make a poolish that makes up the entire water weight of the dough? Some of my concerns are that
1: There would be no water left for autolysing the rest of the flour
2. There is a risk of too much sugar being consumed by the yeast, in the end leaving little left for browning and flavor. Though I also wonder if this can be offset by adding extra sugar after to poolish is ready.
3. Gluten would be too weak due to the high % of prefermented flour, but I'm not sure if this is true.
Does anyone have insights to these concerns? I also wonder if there is a cut off in % of poolish used where its benefits is no longer noticeable. Generally, if you aren't following a recipe, how much poolish would you add to maximize flavor?