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 ...

A Poolish is a type of pre-ferment that adds a whole new layer of flavor and texture to your crust—think crispy, airy, and full of character. Whether you have experience or you're new to pizza making, ...

To prepare the ciabatta, start by kneading the poolish, a highly hydrated pre-ferment: dissolve the dry yeast in the water ...

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, ...