I am wanting to try out Tony's Neapolitan recipe and had a question about bulk fermentation when using a Poolish.
Just to go through my normal routine without using a Poolish - I normally cold bulk-ferment for 48-72 hours in a refrigerator, ball, store in dough box at room temp and then bake around 6-10 hours later in a WFPO.
I was wondering how or if this routine would differ when using a Poolish? I noticed that in Tony's book it says to ball and then cold ferment in the refrigerator, but, due to lack of storage space for my usual larger batches (around 8-10 balls), I'm unable to do so.
With that being said, is a Poolish starter the right way to go for me, with my only option being a bulk ferment in the refrigerator? Or, will my routine/restrictions still work well with some adjustments?
Hope you guys can help!