poolish

• The dough is mixed very carefully, and some dough strength is developed over three folds during the bulk fermentation. 33\% of the flour comes from a spelt poolish, so the dough feels quite slack and extensible all the way to final shaping. —  The Fresh Loaf
• The crust is very crispy, and there's a slight nutty flavor (probably coming from the poolish and the inherent "spelt" flavor). —  The Fresh Loaf
• Poolish - 12-16 hours prior to the bake mix all ingredients for the poolish until smooth. —  The Fresh Loaf
• If the poolish collapses discard it as it will not longer provide the proper flavour, extensibility or gluten development to your dough. —  The Fresh Loaf
• So, I tried the straight method (no poolish) to no avail. —  The Fresh Loaf

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