Classic ciabatta takes a lot of time. If you give the poolish 18 to 20 hours to mature, which I recommend, then the bread will take more than 24 hours total. Depending on how long you let the poolish ...

A traditional French bread from King Arthur Flour. "You could make this bread, and no other, for the rest of your baking career, and never feel cheated," they write. "It uses the sponge, or poolish, ...

At 6 a.m., Willie Bell was already at work at Chabaso Bakery, measuring and mixing flour, water, and yeast to make a preferment known as a poolish. Bell distributed the poolish into buckets, where it ...