This really looks delicious. I'm going to give it a shot tonight. I've made "no knead" bread many many times but never real deal bread that requires all the kneading and shaping. I'm looking forward to it though. Question: the 14 hours for the poolish, I'm assuming it's for flavor and gluetin development. Is 12 hours sufficient? What if it's longer, like 16-18 hours. Just trying to plan the start of the project and wonder the pros and cons of shorter/longer poolish times. Thanks in advance!

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