This type of leavening process comes from Poland. Its first mention goes back in 1840. It was brought by bakers to France in the 1920’s. The term “poolish” comes from the old English “polish”. It is quite famous in French bread-making. It’s mostly always 100% hydration. Recommend: PÂTE FERMENTÉE STIFF STARTER Poolish This is a … Read more



From the Yiddish בײגל (beygel), this bread is popular all around the world, but nobody makes it the same way. Round shaped breads with a hole were already made since centuries in many countries such as obwarzanek krakowski in Poland, tarallo in Italy and girde in China. Obwarzanek krakowski Tarallo Girde But the bagel appeared in the 17th century and its … Read more