Master the Art of Poolish Pre-Ferment | An Artisan Bread Recipe
Baking your own bread is a hugely rewarding experience, but many recipes, like mine, call for a sourdough starter, which can be intimidating for beginners. The good news is that you don't need a sourdough starter to make great bread. My Poolish Artisan Bread Recipe uses a poolish preferment, which is easy to make and creates a delicious, complex flavor in the final loaf. The poolish preferment is simply a mixture of flour, water, and a small amount of yeast, which is left to ferment overnight. Mix the poolish with more flour, water, and salt the next day, then shape and bake the dough. The result is a beautiful, crusty loaf that softens up after being baked with a soft, chewy crumb and a depth of flavor that will have you reaching for another slice. Try this recipe and impress your family and friends with your newfound bread-baking skills!
Poolish preferment is a type of pre-ferment used in bread baking that originated in Poland in the early 19th century. It was named after the French bakers who brought the technique to Poland, and it quickly became a popular method for producing high-quality bread. The poolish preferment is a simple mixture of flour, water, and yeast that is left to ferment overnight, which allows the yeast to develop and release flavor compounds that enhance the taste and aroma of the final loaf. Over time, the poolish preferment has become a staple in bread baking and is now used by bakers all over the world to create delicious artisanal bread.
Here’s Why You’ll Love This Recipe
It is so easy to make, and the flavor that the poolish adds is delicious!
Scoring works excellently on the dough before baking, so have fun with the designs.
You can customize this loaf and add yummy flavorings inside the dough, like rosemary and garlic!