Re: Do preferments warm up the dough faster than a direct method?

Quote from: Yuvalvv on Yesterday at 07:40:14 AMMakes sense, but do note that the poolish itself contributes to a more open crumb structure, so both the extended kneading time and the absence of the poolish contribute to these results. If you want to dive further into the effects of poolish (or any preferment) on dough: https://www.pizzablab.com/learning-and-resources/general-articles/guide-to-preferments/
In terms of taste alone, no, the taste in dough is the result of fermentation by-products. If you are referring to the overall mouthfeel and texture, which indirectly affect flavor, then maybe. I can’t say I noticed this though.

Your website is a great resource, I had already read the info. I have the same belief that flavor is a fermentation matter but every time my dough has come out very light and airy the deep, nutty flavor was missing, the pizza eats great regardless. I ll try using a much smaller quantity of preferment hoping I ll get a good balance.