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

  • whole wheat flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Notes about this recipe

  • bwhip on March 02, 2025

    Really good, one of my favorite breads I’ve ever made. Crispy crust, nicely chewy inside, and great flavor. I made one in the Dutch oven, and another just as a free-form boule in a convection-steam oven. Both turned out great.

  • anya_sf on April 20, 2021

    Really flavorful, hearty (but not super whole grain), chewy bread. My kitchen is cold so the poolish sat for 16 hours overnight and the initial rise took close to 4 hours.

  • 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.

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