Crafting artisan bread is an art that balances tradition and flavor, and using a poolish is one of the best-kept secrets to achieving bread that’s rich in character without the tang of sourdough. A poolish is a type of pre-ferment made by mixing equal parts flour and water with a touch of yeast. This mixture is allowed to rest and develop overnight, creating a bubbly, aromatic base that gives bread incredible texture and flavor. It’s a technique that delivers complexity and subtlety, perfect for those who appreciate nuanced tastes but prefer to steer clear of sour notes.

At Torque Coffees, we take immense pride in baking all of our artisan breads and pastries from scratch every single day. Incorporating methods like poolish into our bread-making process allows us to craft loaves that are light, airy, and full of flavor. This traditional approach creates bread with a delicate crust, tender crumb, and a mellow, nutty flavor profile—a perfect pairing with your morning coffee or an afternoon espresso.

What makes poolish so special is the way it amplifies the natural sweetness and depth of the grains. While sourdough relies on wild fermentation for its signature tang, a poolish draws on controlled fermentation to create a balanced and approachable flavor. This method gives the dough ample time to develop, enhancing the bread’s complexity without overpowering it. It’s the ideal choice for those who crave artisan quality without the intense sour edge.

By baking with poolish, we honor time-honored baking traditions while ensuring every loaf is as fresh as possible. At Torque Coffees, our commitment to quality means every bite of our bread reflects the care and craftsmanship we pour into every recipe. Whether you’re enjoying our bread alongside your favorite coffee or as part of a hearty meal, you’ll taste the difference that comes from baking with passion and purpose.