Question about poolish · Crust & Crumb Academy

Question about poolish

Question about use of a poolish. About two months ago, I made some French bread using a poolish of 100g each of flour/water and .25 tsp. of instant yeast. The French bread was the usual 4 ingredients: bread flour, water, instant yeast, & salt. I let the poolish develop for about 12 hrs. The result was a nice flavor boost.

A few days ago, I made some challah rolls using a recipe from King Arthur Flour. I thought that use of a poolish might boost the flavor. I used the same poolish ingredients and process as above. But there was not much of a flavor boost. I wondered if poolish works better with a lean dough like French bread but less well with challah which had several eggs and several tbsps. of canola oil. Thanks in advance for your help.

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Question about poolish