Chose between a cold ferment overnight or a 4 hour poolish for my Saturday sourdough, and the overnight batch won by a mile

Max Park · 2026-10-10T12:55:03.589083+00:00

Did the poolish version at 6am and the loaf came out dense with a gummy crumb, while the cold ferment one from the night before had an open crumb and a way better crust. Anyone else find that time in the fridge beats any shortcut you throw at it?

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Chose between a cold ferment overnight or a 4 hour poolish for my Saturday sourdough, and the overnight batch won by a mile | Bakers - Free To Speak