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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Harvest Bread with Poolish

Page 103

Cuisine: North American | Course Type: Breads

(1 review)

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Recipe Reviews

13th March 2018

jenncc

I'm giving this a 5 star review even tho the bread I produced was probably only about 3 1/2 to 4 stars. Like all the recipes in this book, the instructions are thorough and there are plenty of photos to help you along. I know what I did wrong (rushed the process) and I definitely know better, but the flavor was still fantastic! Using a poolish along with the combination of wheat flour, bran and germ gives this bread a nice nutty, complex flavor. All the breads I have made from this book have been great and this one will certainly be a repeat. I halved this recipe.

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