Any thoughts on why my polish/sponge doughs taste worse than my “straight doughs”?
I think it’s commonly accepted that the best breads are the product of long, long ferments, made with sponges, bigas, poolish and what not. Yet, all my “best” breads are those from straight doughs – mix, knead, rise double, shape, proof, bake.
For example, I recently made the toasting bread and buttermilk currant loaf from Hamelman’s book, but neither had the tastiness I would expect from the methods used. I’ve also made a number of time-consuming breads in the past that did not live up to expectations. So, I’ve found myself mostly making those simple “quick” breads that one mostly associates with amateur REGULAR bakers… But gosh darn it, I want to be able to call myself an amateur ARTISAN baker!
Oh, and back when my sourdough was still alive (I went away for the summer, and it did not survive my absence), it produced pretty nice breads, so I do concede that sourdough is great.Anyone experience the same type of dilemma?