Skeptical about pre-ferments for bread until I tried a poolish after 3 separate bakery visits

I thought it was just extra work for no payoff but my crust got that deep blistered crunch and the crumb opened up way more than my straight doughs ever did, has anyone else noticed a real difference switching to a cold overnight preferment?

3 comments

3 Comments

paige_bell811d ago

It's really just bread, not a personality change.

torres.riley1d ago

Right? My first overnight poolish totally changed how my dough felt and baked.

charlie1981d ago

Tbh I ain't convinced a poolish is life changing just from crust texture.