Harvest bread with poolish from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

  • whole wheat flour
  • wheat bran
  • wheat germ
  • unbleached white flour
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • radishseed on August 16, 2019

    I added brandy-soaked figs and toasted hazelnuts to this recipe (inspired by Country-style hearth loaf with dried figs, cognac, and hazelnuts from "Bread Alone"). Great with butter, peanut butter, blue cheese, salads...

  • Rutabaga on January 20, 2017

    Another winner! This time I was able to use weights to measure the ingredients as I finally have a working scale again. While made primarily with white flour, the additional flours give it a a nice toasty flavor. Due to timing issues, my final dough proofed for around eight hours, but as it was not a warm day, this did not seem to be too long. We couldn't wait a full twenty minutes after it came out of the oven, and sliced it after only about ten minutes, but everyone loved the freshly buttered warm slices.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.