Pain de Maison Sur Poolish

The poolish was a turn-of-the-century breadmaking technique, but of late it has revitalized the artisan bread movement. A starter dough is prepared and left to sit for at least six hours before the dough is mixed. The final mixing and kneading phase is known as the petrissage. In the bread machine, you get to skip the long hours of hard work needed to make a nice loaf of bread from this classic sponge starter recipe. The instructions given here are for baking the bread in the