I have made this same sandwich bread with a poolish 3 times. The first 2 times it came out great. The 3rd time it looked and smelled great. While eating it, it’s fine. But a couple minutes after eating I get this weird taste. Metallic maybe? I’m not sure why this is happening.
I did change my recipe a little. The original recipe called for a plain oat soaker, I toasted them before soaking them. I added less water to the final dough. I am trying to convert a sourdough recipe to a regular preferment recipe. My recipe currently is:
poolish: 100g water 100g bread flour 1/8 tsp yeast
oat soaker: 100g oats 175g hot water
dough: 375g bread flour 50g honey 12g salt 1/4 tsp yeast 100g water
poolish, oat soaker added to dough, proof and then formed and proof in pan. Baked at 450 for 30 covered, 5-10min uncovered.
:)
I believe the poolish sat for 12hrs
Take a good deep sniff of your toasted oats. Do they smell ok?
I recently had the experience of toasting rolled oats in the oven and they developed a distinctly chemical smell, reminiscent of the oxidized linseed oil used for furniture finishing. It seems the lipid stabilization process for my batch of oats was flawed at the mill, or they were poorly stored afterwards. In any case the fatty acids in my oats are doing something very reactive and unpleasant during the toasting period.
I’m trying to remember, I think the oats smelled fine. A nice toasted smell.
in the recipe for aftertastes. Include any oils and sprays. Check bowl, spoons, spatulas and covers.
Try a shorter poolish. The range is 6 to 14 hours and it varies with the type of flour and yeast and temperature. Check the yeast to make sure it's not rancid. Check sponges and towels to make sure they're clean.