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 ...

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 ...

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 ...

An easy to make and easy to adapt Italian favourite. Here, Daisy flavours her focaccia with sea salt and rosemary but you can use any toppings you like. You will need a 30x20cm/7x11in baking tray for ...