Well you’re correcting a big mistake then : I was certain that the poolish had to stay a lot longer, and specifically at room temperature. This is key to figuring out the mystery, thanks a lot.
Reading through the comments, I’m indeed thinking that the first poolish was overripe and the second one did all the work.
Omg my math was wrong! I didn’t even realize. I usually use 320g water, not 360g, because I’ve been bad with manipulating high hydration doughs but this might be the main reason this one is so good.
Thanks for noticing that.
And about autolyse, you mean you’ve already added yeast/strater in the evening before putting it in the fridge? I thought autolyse only worked without it because the fermentation was already started.
Yeah I should try that too. I’m a bit afraid of autolyse since -If I understand it correctly- I’d have to mix in the yeast after the rest of the dough has already come together. That might be easy with a starter, but the small amount of yeast I use makes me feel like it could end up by not spreading throughout the dough, and even having patches of yeast at some spots. But I might be overthinking it.
If you’re right about the second poolish doing all the heavy lifting, it means the first one was entirely useless, right?
I have a big scale and a small one so I just weight everything for accuracy (and reassurance hah). But with water, ml or g make no difference since the kilo/gram system is based on the weight of water.