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 ...

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

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 ...

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, ...

A light, fluffy homemade pizza Margherita and your favorite Netflix show sound like the perfect Friday night combo. Except first, you need to nail that crust, which is pretty much the part where most ...

So you've tried your hand at bread-making and discovered you've got a knack for it. But do you know your poolish from your preferment? Your miche from your boule? Before you sink your hands into your ...