Artisan Heritage Wheat Bread

The story this dish tells

This bread brings together old-world techniques and modern awareness. It is grounded in two pillars: heritage wheat and a poolish preferment.

What is heritage wheat?

Heritage wheat refers to wheat varieties cultivated before the intense hybridization of the mid-20th century. These older grains preserve their original structure, aroma, and character.

Although not gluten-free, they are often perceived as:

• more digestible for some people sensitive to modern wheat,

• richer in natural, aromatic flavor,

• closer to ancestral grain profiles.

Their gentle, slightly sweet personality makes them ideal for slow fermentation breads.

What is poolish?

Poolish is a highly hydrated preferment made with equal parts flour and water plus just a pinch of yeast. After 10-14 hours of fermentation, it becomes bubbly, aromatic, and mildly tangy.

Benefits of using a poolish:

• improves digestibility and reduces the amount of yeast needed

• enhances aroma and flavor complexity

• creates a lighter, softer crumb

• extends the bread’s natural shelf life

• develops structure without kneading aggressively

A gentle method for every baker

Instead of kneading vigorously, this recipe uses the pinch-and-stretch method (stretch and fold). It strengthens gluten gradually, making the process accessible to anyone, especially those looking for a low-effort, low-impact technique.

This loaf is the story of tradition meeting intuition: ancient grain, slow fermentation, and a mindful, modern approach to breadmaking.

Health benefits

• Heritage wheat may be more tolerable for some individuals sensitive to modern wheat (not suitable for celiac disease).

• Slow fermentation improves texture, flavor, and digestibility.

• The gentle stretch-and-fold technique reduces strain on hands and wrists.

Preparation tips

• Use lukewarm water to activate yeast without harming it.

• Add optional milk powder for an even softer crumb.

• Dust your banneton with rice flour to prevent sticking.

• Score the loaf before baking to guide its expansion naturally.

Best season to enjoy it

• Perfect year-round as a morning toast, hearty lunches, or comforting dinners.

Food safety notes

• Ensure the loaf reaches an internal temperature of 190-195°F (88-90°C).

Artisan Heritage Wheat Bread Recipe

Yield : 1 loaf

Ingredients

Poolish

• 250 g white bread flour (Heritage Blend)

• 250 g water at 80°F / 27°C

• 1/16 tsp instant yeast

Final dough

• All the poolish

• 125 g water at 105°F / 41°C

• 1 Tbsp unsalted butter, melted (or light olive oil)

• ½ tsp instant yeast

• 250 g white bread flour (Heritage Blend)

• 1 Tbsp milk powder (optional, for a softer crumb)

• 2 tsp sea salt

Instructions

1. Prepare the poolish
   Mix flour, water, and yeast. Cover and let ferment 10-14 hours in the refrigerator until it is bubbly and aromatic.

2. Mix the final dough
   In a large bowl, combine poolish, warm water, yeast, butter/oil, and milk powder (if using). Add flour and salt. Mix with a Danish dough whisk or with wet hands to prevent sticking.

3. First fermentation
   Place the dough in a large covered bowl. Over the next hour, apply the pinch-and-fold technique every 20 minutes (about three times):

   • With a damp hand, pinch into the dough as if grabbing a small section.

   • Gently stretch upward and fold it over itself.

   • Rotate the bowl and repeat several times.
     This method strengthens gluten without intensive kneading.

4. Shape the bread
   Dust a proofing basket (banneton) with rice flour. Lightly mist with water, dust with rice flour, add the dough, and cover with a kitchen towel.

5. Second fermentation
   Let rest 45-60 minutes, until the dough has risen close to the rim of the basket.

6. Baking
   Preheat oven to 475°F (246°C).
   Transfer dough into the Dutch oven, dust the surface with rice flour, and make a slash down the center.
   Bake covered for 30 minutes. Remove the lid and continue baking for 5-10 minutes or until golden to your liking.
   Bread is ready when it reaches 190-195°F (88-90°C) internally.

7. Cooling
   Remove the bread from the Dutch oven and place it on a wire rack. Let rest at least 20 minutes before slicing.

Storage and shelf life

• Store in a cloth bag or airtight container for up to 3 days.

• Freeze sliced for longer storage.

Healthier ingredient swaps

• Replace butter with olive oil for a dairy-free version.

• Add seeds (flax, sunflower) for extra fiber.

Pairing ideas

• Pairs beautifully with creamy soups or a fresh green salad.

🤓 Did you know?

Poolish originated with Polish bakers in the 19th century and later became a cornerstone of classic French breadmaking.

Dietary restrictions to consider

• Contains gluten (heritage wheat may be more tolerable for some).

• Contains dairy if butter or milk powder is used.

Important: If you have any doubts about incorporating this food into your diet, it is always a good idea to consult with your dietician or doctor.