Baking depends on many factors: high-quality flour, a great recipe, lots of practice, plenty of time and patience, and the right conditions (temperature, humidity, Mercury not in retrograde). And ...

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 ...

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 ...

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

To make beetroot bread, start by preparing the poolish, a highly hydrated pre-ferment: in a bowl, pour the sifted flour (1), add the dry yeast, and then gradually pour in the water, stirring with a ...