Tag Archives: poolish
Sourdough Pain Naturel
We started this recipe as a one-off experiment, thinking the result would not be that interesting, compared to the other bread recipes we know and love. But the end result really surprised…
This recipe now has a dough calculator! Check it out… >>
Our Other French Baguette Recipe
This method is easier, the recipe has less steps, the dough is less wet than our 80% hydration baguette recipe, and yet this one also yields wonderful baguettes. If you were to … >>
Baguette Boules: The BB Recipe
For people who, for various reasons, cannot or will not make baguettes, this bread is a great alternative! And you do not need a mixer. The end result is great, the crumb is moist, lovely and sweet like the baguette, but the shape allows you to have a nice sandwich… >>
Our ‘Ciabatta-Focaccia’
Imagine making a dough that looks like pancake batter, but acts like silky bread dough. Imagine a bread moist and tender and velvety in your mouth.
We think making our focaccia with this ciabatta dough was one of the better baking ideas we had over… >>
Our Recipe for Veggie Danish
This recipe is of our own invention but these buns are very much inspired by our visit to the Eden Bakery at the Eden project in Cornwall. After failing to find any kind of recipe for them, we started experimenting and came up with our own version of this savory concoction. The possibilities for the filling are endless… >>
Pizza Dough with a Poolish
If you you are not stressed for time and are looking for maximum taste, try and make my favorite pizza dough, using a poolish preferment. A poolish is made in a minute, the only thing is you have to think in advance… >>
Our Favorite Whole Wheat Levain Loaf
Do you need a bit of encouragement to start making a super healthy whole wheat loaf? Awful childhood memories like me of stale and even rancid bread? Get out and buy the best fresh! organic whole wheat you can find and give this loaf a chance! It is nothing like your memories, it is about … >>
Recipe for 80% Hydration Baguette
I was very intrigued when I saw the baguette recipe posted at the fresh loaf. Several tries and tweakings further, with lots of sharing and baguette debating with Akiko, I can say from the heart that this recipe lives up to it’s expectations… >>
Baguettes: My Home Baker’s Log
Keeping track of my baguette baking trials and errors with the goal of eventually becoming a true proficient. I was intrigued by this 80% hydration dough recipe, it seemed like a good starting point… >>
Our version of a Pain Rustique
After baking a few hundred Pains Rustiques you could say the recipe for our version of this rustic bread has been tweaked to the max. You get the best of both worlds: the extra flavor of the sourdough and… >>
Artisan Bread Baking Tips: Poolish & Biga
There are several traditional methods for creating starters for breads. All of these starters are easy to prepare… >>
Fluffy White Buns
For this recipe we are going to make a starter named a Poolish. A Poolish is a type of wet sponge usually made with an equal weight of water and flour and an extremely small amount of yeast and NO … >>
More Bread
We are still baking bread. I have baked a white bread with a sort of nice slash pattern on the side of the bread and Ed has baked a 20 hour retarded (in the refrigerator) fermented bread with 20% whole … >>