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 48 hour technique for making dough will change your pizza game.

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 ...