That came out looking fantastic!
Am I to understand that there is a 12 hour autolyse type of poolish at room temps?
I have never heard of one that long,just curious.
Also,can this be done by hand or do you think having a mixer is a plus? I don't have a mixer yet so cannot know how much to mix by hand since it is a different style of dough than Im used to making.
When you said,Mix on medium low speed for 2 to 3 minutes. Spread one tablespoon of olive oil on a sheet pan, and then use a dough scraper to transfer dough to sheet pan. Rub your hands with the oil and do a four way stretch and fold. Divide your dough into 10 oz pieces...(you might not be able to ball them) and place them in oiled containers and refrigerate.
I have a few questions...
When you pour the dough out of the mixing bowl,using the scraper,how does it look? Is it smooth,baby bottom smooth,or a bit clumpy,or is it scrappy or flour-y at first?
How come we may not be able to ball them yet after the folds?Just fold and ball them after they come out of cold fridge rise instead?
Sorry for all these questions...
Glad you had a breakthrough for yourself!