The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

FWSY White Bread with Poolish

theo's picture
theo

FWSY White Bread with Poolish

My first bread made with poolish.  It was excellent!! the crust was crackly and not hard the crumb was creamy and flavorful.  

One thing interesting is that bulk fermentation took 3 hours longer than what was recommended in FWSY