Ditto to the answer below. The reason for my original answer is that it was saying the same thing. One got more flavour without it being spent and at the same time, saved time on the day of the bake.
You could mix IDY, flour, water and immediately put in the fridge for 2 days. That's enough time for it to proof in the cold and would be easier to schedule. That saves on the thinking time. As far as dough conditioning or flavor, you would get some difference but what you don't want is for the yeast to be spent before adding it, which is the potential problem of keeping a poolish too long.
1: shorten the time on the day of baking.
2: with the added benefit of flavour.
What's the purpose of a 2 day poolish?
That was my question, Abe. I just wondered if it might be beneficial to the flavour.......
Ditto to the answer below. The reason for my original answer is that it was saying the same thing. One got more flavour without it being spent and at the same time, saved time on the day of the bake.
You could mix IDY, flour, water and immediately put in the fridge for 2 days. That's enough time for it to proof in the cold and would be easier to schedule. That saves on the thinking time. As far as dough conditioning or flavor, you would get some difference but what you don't want is for the yeast to be spent before adding it, which is the potential problem of keeping a poolish too long.
Thanks, I was just wondering..... on balance I think I will just stick to my 16 hour Poolish.
I do not find the day of the bake too troublesome at all, 16 hr Poolish, followed by 3 hr bulk fermentation, 1hr proof, into oven.
BTW since your advice re more yeast it has worked wonderfully well !
I love POOLISH !
the biga?
Not yet, but I will. I m still experimenting with different Poolish loaf hydrations. Is there much difference ?