Oh right, I guess you don’t need to also ferment the dough for like another 12 hours or whatever like with sourdough. I was thinking it was a 2 day affair rather than just overnight
Nope. Because it uses bakers yeast (though not much compared to most yeasted recipes) rather than a natural starter the actual proofing is fairly quick, from what I gather the poolish is just a means of developing the flavour and the gluten, thus no kneading.
Nah, it’s super easy, I just make it the night before I want to bake and leave it at room temp for about 16 hours, then use it all.
If anything it’s a bit less hassle than a sourdough, though different in both texture and flavour.
This one was pretty high hydration which made shaping more of a challenge, it almost overflowed the banneton.
Oh right, I guess you don’t need to also ferment the dough for like another 12 hours or whatever like with sourdough. I was thinking it was a 2 day affair rather than just overnight
Nope. Because it uses bakers yeast (though not much compared to most yeasted recipes) rather than a natural starter the actual proofing is fairly quick, from what I gather the poolish is just a means of developing the flavour and the gluten, thus no kneading.