Do you do the autolyse for your ultimate biga/poolish recipe ? Ie. Make biga and poolish first, then when making the bulk dough, do the autolyse and then add the biga and poolish?
hahaha ! so utilize the stretch and fold methods - every 30 minutes until you see that the dough has built enough strength. all it to bulk ferment than add the dough into your pan with olive oil for that tomato pie!🤤
