In the era of no-knead taking over the show, I feel like something of a relic coming from the Reinhart/Beranbaum school of breadmaking. But...home is home. I fear a lot of the modern bread baking world isn't even familiar with traditional preferments!
If one is trying to take a straight dough recipe and add flavor and texture, there are two choices. Retard the bulk fermentation for an overnight or longer period, or, simplify the requirements by breaking out some flour into a poolish or biga. I'm most accustomed to working with biga, but in this case, I'd actually like to change out to a poolish. Why? It's simple and fast to make. No mixer needed, just slosh it in a bowl and stir with a spoon. That lets the "flavor" part be done as a fast 10 minute step a day or two early, throw it in the fridge, and be done.
But what I don't know is how to convert a recipe. All biga/poolish recipes I've used in the past were designed as such. I've never converted a straight dough into a preferment myself. What I'm trying to figure out is what percentage to take out of the final recipe into the poolish, and how long a time I can get away with a refrigerated poolish before it spoils. Ideally, I'd love to have the freedom to just mix it a day or two in advance and then make the final dough as an accelerated proof on baking day.
If one is trying to take a straight dough recipe and add flavor and texture, there are two choices. Retard the bulk fermentation for an overnight or longer period, or, simplify the requirements by breaking out some flour into a poolish or biga. I'm most accustomed to working with biga, but in this case, I'd actually like to change out to a poolish. Why? It's simple and fast to make. No mixer needed, just slosh it in a bowl and stir with a spoon. That lets the "flavor" part be done as a fast 10 minute step a day or two early, throw it in the fridge, and be done.
But what I don't know is how to convert a recipe. All biga/poolish recipes I've used in the past were designed as such. I've never converted a straight dough into a preferment myself. What I'm trying to figure out is what percentage to take out of the final recipe into the poolish, and how long a time I can get away with a refrigerated poolish before it spoils. Ideally, I'd love to have the freedom to just mix it a day or two in advance and then make the final dough as an accelerated proof on baking day.