Perhaps a few of you bakers out there more experienced than I can lend an opinion or two. The Setup ------------ I'm a home baker and I've really been working on my bread making skills these last few months. I've acquired and read (and re-read) both the BBA by Reinhart and The Bread Bible by RLB. Up until last night, all of my bread recipes have been via the Direct method. So yesterday I decided that I must at some point venture into the territory of the pre-ferment, I took the plunge. Based on what I read in the Bread Bible, I decided to do a poolish using 1/2 of the water in my recipe and a little under 1/3 of the flour. First, here is the pre-poolish recipe I've been using ... 165 g Spelt flour 660 g Unbleached bread flour 495 g Water 5.5 g Instant Yeast 50 g Flaxseed meal (both for flavor and because it's good for you) Spelt flour is approx. 20% of total flour Dough is approx. a 60% hydration level Instant Yeast is approx. 0.67% of total weight (approx 2% with fresh yeast) Figuring that I wanted to maximize the spelt flavor, the poolish I made is as follows 165 g Spelt flour 85 g Bread Flour 1.5 g Instant Yeast 250 g Water I mix it up, let it sit out for 12 hours (I have a 60 deg F kitchen), then refrigerated it for another 12 hours (mostly for convenience). At the end of that refrigeration (plus 1 hour to remove the chill), it looks like this ... It has a nice flour-y smell and there has clearly been activity (all the little bubble holes). So, I mix in the remaining amounts of ingredients from the master recipe and go through my standard knead/ferment/punch-down/shape/proof steps. The great news is that I got a lovely ovenspring. The bad news is that both loaves split where they shouldn't have ... And finally, an interior of the loaf ... The Questions ----------------- 1) My primary question is ... when I finally went to taste the bread this morning, I guess I was expecting to be BLOWN away by the awesome flavor that the poolish was supposed to lend to the bread. While the bread was quite good, the difference in flavor between poolished and non-poolished versions of the bread are V - E - R - Y small. Am I setting my expectations too high? Perhaps my palate isn't sufficiently trained to tell the difference yet? 2) I know the loaves look a little light in color and I'm working on correcting that. However, the sides of both loaves getting blown out is a little troubling. Any thoughts on how I could correct that? I used the "two envelopes and folding the dough over thumbs technique" to shape the dough (a la batards). Perhaps I could've used a different type of slash to help alleviate the pressure? Maybe scored it a little deeper? Thanks in advance for any help.