Artisan Bread




This week I decided to do an Artisan Bread, my first experience. Usually, I’m more familiar with Algerian home bread (with wheat semolina).

I started to do Artisan Bread for many reasons, we love “bread” in my family (a part of my culture), curiosity, plus I got fresh yeast in Dubai.

For this bread I used a technique called Poolish. A Poolish is preferment procedure with the equal mixture of water and flour (50/50) and a small amount of fresh yeast.

The Poolish helps soften the gluten, improves the elasticity of the dough,  the honeycombing crumb and brings aroma to the bread.



  • 10g of fresh yeast
  • 600g of plain flour
  • 400ml of water
  • A pinch of white granulated sugar
  • Salt

For the poolish:

Procedure 1:

  1. In a bowl add the 10g of fresh yeast.
  2. Pour 100ml of warm water and start to mix gently with a spatula.
  3. When the yeast is dissolved add the sugar and 100g of flour and mix gently.
  4. Cover with a plastic wrap and set aside in a warm place for 1 hour or more depending on the heat of the room.

Procedure 2:

  1. Remove the plastic wrap (the poolish is full of bubbles and doubled).
  2. Pour the poolish into a (KitchenAid or else), add the rest of the water (300ml), the flour (500g) and the salt.
  3. Start to knead slowly and gradually add more speed.
  4. The dough becomes very elastic.
  5. Transfer the dough into another bowl, cover with a plastic wrap and set aside for another 1 hour in a warm place.
  6. The dough doubles in size.

Procedure 3:

  1. Remove the plastic wrap.
  2. Use your hands to crush out the gas bubbles.
  3. Transfer the dough into a clean flour surface and start folding the dough 4 times or more
  4. Flour a large baking pan.
  5. Make with the dough the shape that you want, I choose a round shape, cover with a kitchen towel and set aside for 1 more hour.
  6. After 1 hour, transfer the dough into the baking pan

Final Procedure:

  1. Preheat the oven at 200C degrees.
  2. With a knife make a diamond shape and spray with a little of water.
  3. Bake for 30 minutes or more if you want a dark brown crust.
  4. Remove from the oven and allow to cool for 30 minutes.

I’m very happy, the bread was tasty and the crust very crunchy I just wished more honeycombing. An experience to repeat.

For more information I suggest you to visit – great read for all-things-bread.

Bon Appetit.

22 thoughts on “Artisan Bread

    • I think the plain flour in this recipe may be what we call “unbleached all purpose” here in Canada? Most recipes that I’ve read lately, which use 100% whole wheat flour, also add some sort of gluten product to aid with rising – but you can go up to 50% whole wheat using yeast alone.
      Every country has it’s own classifications for flour, depending on the type of grain, how it’s milled and where it’s grown; so no mistakes Madame laPetitePaniere, just many complications; )

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