I always did a poolish overnight at least 8 hours otherwise I assumed why bother.
Since I'm no bakery with space issues for my small amount of dough, I wonder for a same day dough is it better to ferment all the flour at once as a straight dough or do a few hour preferment before bringing it all together?
Just an average "wake up and should make pizza today" type of deal.
Bob you said that dough had great flavor - I assume you still prefer your longer ferment though?
Craig are you saying you have been content with a 2-3 hour doughs? I've never made one to be honest. You said LDM makes a difference in a same day dough - is it even more important in a 2-3 hour dough? I have yet to mess with LDM yet.