Learn how to make an authentic Roman-style pizza using a poolish starter at 80% hydration. This step-by-step recipe shows how to achieve a perfectly crispy crust with a chewy interior, capturing the ...

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 ...

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, ...