Re: Best dough Method for someone with time

I’ve tried doughs with and without poolishes.

And honestly, I feel like most of the taste and texture comes down to how you mix, knead and portion it.  As well as how you stretch and bake it.  Being able to judge if its underproofed/overproofed.  Knowing when the dough needs a bit more time to rest at room temperature before baking etc.

I find that it’s less about *how* you ferment it and more about how adept you are at monitoring how its fermenting.