Well if Jerry thought about different worlds before, this should qualify as a whole different universe. Inspired by Terry posting this link recently http://www.artisanbreadbaking.com/breads/poolish/poolish.htm
I tried option 3, overnight. I started with just flour and water for 40 mins, true autolyse. Then I added the yeast and let it sit out for about 45 mins, then covered and in fridge overnight. It didn't have the bursting bubbles you get with the stand out for 5 hrs, but it certainly had expanded. I left it out for an hour, more bubbles, and proceeded with standard formula. Very different, dare I say an improvement? It was the first mac pie that had an actual rim crunch, usually more chewy. The bottom got a good char, with a nice firmness and thinness.
I'm liking this overnight pre-ferm thing, but I wonder if 45 mins is really long enough before slowing/stopping the process by chilling it. The flavor was really nice though, I see the point based on that alone. Here's a couple pics, I'm also entering a different shot in this months contest.
Peace all, and happy Thanksgiving.