Gordon Ramsey did an AMA on reddit. He said this:     "I would go down the rouse of recently we've been using lots of dry   spaghetti, with lots of coffee garlic, chili, preserved lemons. Once   we've roasted off the garlic, the chili, the shallots folded in the   spaghetti, olive oil. We've been putting some really nice cans, tuna,   over the top of the spaghetti, so it's almost like a sort of quick   fish past the dish but your using cans, very good cans, of tuna. with   some fresh capers, parsley, and a little bit of preserved lemon.   Delicious!"   I'm not sure if this is a typo or not but does such a thing exist as coffee garlic?  What is coffee garlic? 
I am still very much an amateur in this area, however my current mental model is that the way to develop more flavor is by slowly cultivating many generations of yeast.  So, the potential problem with letting your young yeast get all the sugar all at once, is that you greatly reduce both the time and the number of generations.   One option is let your yeast multiply in a small portion of you total dough before it joins the rest of your dough. Another option is to let your yeast multiply under refrigeration. A third option is to do both.  