March 28, 2023 - 8:44am
New Guy, Old Questions.
Hi everybody. I'm recovering from a brawl with cancer that I'm winning (yay) but it has left me unable to continue my career finishing drywall on stilts and working from skinny scaffolding in tall stairwells. I needed something else to pass the time. So hey... bread! And honestly finishing drywall on stilts was waaaaaaaayyyyy easier lol.
Anyway, my question for today is... If you plan on cold fermenting a dough for 24 hours or longer, is there still a benefit to preparing a Poolish before mixing the dough? I'm just wondering if the added step further enhances flavor or if the 2 processes kind of cancel each other out, or even put you at risk of overfermentation.
Any thoughts appreciated, please & thank you... Adam