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.
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.