Thread: Who bakes bread?

I pushed the fermentation on these a lot further than the last batch. I created somewhat of a poolish by mixing the yeast and some water then covered with some flour. I let this rest for about 6 hours. I then mixed in the rest of the ingredients, stretched and folded the dough, and let it rise 2 more hours at room temp. I then stretched and folded it again and put it in the fridge overnight. I'll taste them in a bit and see how the added fermentation affected the taste.