So I listened once to SCS21 and man it was a doozy. I do have to listen again, possibly while taking notes, but I wanted to throw a couple of things out. I'm probably going to forget some of the things i wanted to ask, so i'll open this thread to come back to.
About prefermenting. One of the loaves i most frequently bake is Lahey's no knead boule. I won't describe it here since chef jacob knows the book, any bread lovers/bakers that don't, I advise you to check out My Bread by Jim Lahey. My question is, isn't this prefermenting? Does it have any significance that the entire content of the recipe is used? The recipe for that is 400 fl 300 h2o. Nothing is taken out and mixed back at the second stage. would there be any use to using a poolish preferm by just leaving out 100g of the flour, and then adding it in the next day?
That leads me to my second question, when you make your preferm, say for a sandwich loaf or something, do you take the max amount of flour? Or is there a protocol? Like you only ever use 50% of the preferm? I know your next lecture you're talking about how to use starters, so you may hold off on this answer. Sorry if none of this makes total sense, I'm having a hard time phrasing it.