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 ...

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 ...

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 ...

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, ...

To prepare the carrot bread, start by making the poolish: pour the Manitoba flour into a small bowl along with the dry yeast (1) and add the water slowly, stirring with a fork (2). Once you have a ...

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 ...

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