I have accidentally created the best bread I've ever made. And for someone who's made hundreds of loaves that's saying something. And it was a complete accident. Started out the usual way. I made a poolish of equal parts flour and water. Letting that sit covered over night to ferment. Wasn't able to get to making the bread in the morning. Nor all day. By that night I simply ran out of time. The poolish had been fermenting for over 24 hours. So I added half the weight of the flour that was originally used to give the yeast more food. Covered it tightly and put it in the fridge. The poolish than sat in the cold for 6 days. When I finally got it out of the ice box the poolish had turned gray. But it had a wonderful aroma. So I added the rest of the flour and all. And made bread. The absolute best tasting bread I have ever made. Not only does it have a strong yeast flavor but a heavy under tone of liquor and roses. It's even better with food. I will be making bread this way again. Have a poolish started now.