Hi guys I'm attempting to do a poolish and autolyse pizza dough using I 5 stagioni pizza napolitana flour. Protein is 11.5 percent and W factor is 300. I made the poolish yesterday at 3ish Pm and plan on making the dough later tonight using autolyse.
my question is, if my poolish, by the time i make my dough is already 24 hours room temp fermented, and once I make my dough and let that sit for 24 hours, is my poolish/dough now considered to be 24 hr fermented or 48 hour?
cheers
