*Sigh*, In search of a very sour/fermented dough and am unable to hit the spot. I recently even tried sourdough starter but it's tricky to work with in terms of amounts and times, so that avenue is closed for now.
Anyhow, this poolish seems interesting. The pre-fermentation must get a better flavor than simply putting the entire dough ball in the fridge for a few days.
After reading all of the poolish theory, how are you pre-fermenting for the deep dish dough? Is there a certain % of the flour, yeast and water that you let sit before finishing the rest of the ingredients? And for how long does the poolish go for, a few days?
Thanks for the info, always interested in trying to get more flavor out of the DD crust. Often to me it's quite dull.
Had a malnati's sent to me recently -- very wonderful sour/fermented dough.