Bȃtard What is a Bȃtard? A bȃtard is a loaf of French bread 6 to 12 inches long and 3 to 6 inches wide.1 Bȃtards are similar in taste and appearance to baguettes but are half the length and slightly wider. Also known as a torpedo loaf, bȃtards consist of flour, yeast, [...]
Poolish Also known as Pâte fermentée, liquid pre-ferment or liquid sponge What is Poolish? Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products. A Poolish resembles a sponge for the sponge and dough system. The difference is Poolish is fermented [...]
