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 ...

Bake an authentic French boule using the traditional poolish method. This recipe guides you through creating a flavorful pre-ferment, shaping the dough, and baking it to achieve a crisp crust and soft ...

To prepare the ciabatta, start by kneading the poolish, a highly hydrated pre-ferment: dissolve the dry yeast in the water ...

Artisanal pizza dough is not complicated to make, but it does require a bit of planning. Allow time for a full fermentation to yield flavorful, chewy-crisp crust. Paige Grandjean is a food editor, ...

So you've tried your hand at bread-making and discovered you've got a knack for it. But do you know your poolish from your preferment? Your miche from your boule? Before you sink your hands into your ...