The term “poolish” is used for pre-ferments added to bread dough using either natural or commercial yeast. Adding an aged rising agent adds flavor and improves the texture of any bread. There are ...

This recipe from San Francisco Baking Institute's Michel Suas starts with a poolish, which is a starter that develops flavor, helps in shaping and gives the dough an open and tender crumb as well as a ...

Classic ciabatta takes a lot of time. If you give the poolish 18 to 20 hours to mature, which I recommend, then the bread will take more than 24 hours total. Depending on how long you let the poolish ...

Ingredients for this Classic French Boule Recipe with Poolish: 550 grams of Bob’s Red Mill Artisan Bread Flour 550 grams of Bob’s Red Mill Whole Wheat Flour 858 grams of water 24 grams of sea salt 4.5 ...

Said to have hailed from the Normandy region of France, brioche is a decadent bread with a dynamic roster of uses. Cinnamon rolls, pain suisse, pain aux raisin, bostock, galette des rois, and a ...