Re: Poolish

Quote from: gcpizza on Yesterday at 03:34:23 PMUsing Wario’s provided ingredient amounts the total amount of the dough’s flour used in his poolish is more like 50% given that his total dough is made up of 58.7% poolish.

Given that such a large amount of the dough’s flour is used in the poolish and 100% of the dough’s yeast is used in the poolish and I assume refrigerated Vito-style (Where’s the honey?), I don’t see any advantage of making dough this way over just making  cold fermented direct dough. If ease of dough production is the goal, a cold fermented direct dough (Lehmann-style) would be much easier and just as effective, if not more effective, as doing it this way.

I only use the fridge when the temperature in the house is too warm and adding 50% of the rest of the flour the next day makes the dough feel like RT fermented, which i prefer. But yes, i am an fan of Vito and i know he isn’t very popular on this forum, but i just don’t care. If i adapt to every opinion i may lose mine. A…