I've tried to read tons of stuff about preferments, but maybe I just don't "get it."
My thin crust recipe is a straight dough (no preferment) that relies on a 72-hr cold ferment, ideally, which gets the dough to a place in its lifecycle where I like to cook with it. Not just taste but ease of working with dough and, most importantly, digestibility. I've found that same-day ferments, for me, have too many yeasty off-flavors and are far less digestible.
Can I use a preferment (poolish or biga, I guess) to cut down on the 72-hr cycle I like to use? IOW, will an using an overnight poolish, for example, allow me to make a same-day dough that has the characteristics of a long, cold fermented straight dough that used IDY as is? (And if so, why is that? I'm assuming it has something to do with using less yeast initially...and/but...
Sometimes, I want to make my thin crust pizza sooner than three days out, and I'm hoping a preferment might get me there somehow. Similarly, when I see recipes here that call for same-day doughs, I generally want to avoid them, given my extreme distaste for same-day dough (the digestibility factor alone is a deal breaker). I guess what I'm asking is, would a preferment used as the leaven allow me to make same-day doughs that are as digestible as a long, cold fermented straight dough? Or is it only a half-measure, so to speak?
Thanks for any help.