Using a Poolish

A poolish is a wet pre-ferment of equal weights of flour and water with a pinch of yeast, about 0.1 percent of the flour. Mix 200 g flour, 200 g water and a few grains of instant yeast the evening before and leave it covered at room temperature for 12 to 16 hours. It's ready when it's bubbly and just starting to sink in the middle. Mix it into the final dough with the rest of the flour, water, salt and yeast. Bread made this way tastes more complex and keeps a few days longer.