Note: For the dough, use a flour with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto”s High Performer, King Arthur Sir Lancelot Unbleached High-Gluten or Tony”s ...

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 ...

Baking bread may seem daunting (and we’d never call it easy), but 2941 bread master Patrick Deiss helps demystify the process as he demonstrates how to make a French baguette—with a yeast starter ...

This recipe from San Francisco Baking Institute's Michel Suas starts with a poolish, which is a starter that develops flavor, helps in shaping and gives the dough an open and tender crumb as well as a ...