Experiment to see the effects of adding salt to the poolish. The seasoned sponge - on the right - was slow to rise but got there in the end.
The loaves were very similar after baking. The unseasoned sponge resulted in a slightly larger and softer loaf. Perhaps a longer proof would have helped?
Overall I think I'll stick to deferring the salt as the dough feels much more active. But taste-wise they were identical.
| Doves Farm strong white bread flour | 100.0% |
| Evian mineral water | 64.0% |
| Fresh yeast | 4.0% |
| Billington's Organic Golden Granulated | 2.0% |
| Pro Fusion Himalayan Rose Pink | 2.5% |
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