What is fermentolyse and why use it instead of autolyse?

Fermentolyse combines the levain (or poolish, in this yeasted version) with the flour and water at the start of mixing, then rests the dough before adding salt and additional yeast. Traditional autolyse uses only flour and water in the rest, with the leavening added later. Fermentolyse gives you flavor development during the rest period while still hydrating the flour fully, and it eliminates an extra mixing step. This is the standard method used across all Crust & Crumb Academy recipes.

Why a poolish instead of just adding more yeast?

Direct-yeast bread at 80% hydration tends to be bland and floppy. The 12-hour poolish develops flavor compounds, pre-hydrates the flour, and gives the dough enough strength to handle this hydration. It's the bridge between speed and depth.

Can I skip the poolish and use only instant yeast?

You can, but the loaf will be noticeably different. If you must skip the poolish, replace it with 90g of the final dough flour and 90g of the water (moved from the dough portion), and bump the total instant yeast to 4g. The bread will be flatter in flavor but functional.

My poolish collapsed by morning. Can I still use it?

If it's only just collapsed and still smells sweet with active bubbles, use it. If it smells sharp like nail polish remover, build a fresh one. A collapsed poolish has spent most of its sugar and yeast activity.

How does the timing compare to the sourdough version?

The yeasted version finishes bulk fermentation about 2 hours earlier than the sourdough at the same temperature. We've adjusted the schedule so both versions land at shaping at the same time, and into the oven at the same time. Two paths, one bake.

What if my kitchen is cold (below 68°F / 20°C)?

Extend bulk fermentation by 30 minutes to an hour. Watch the dough, not the clock. Look for the 50-75% rise, the domed top, and visible side bubbles. Cool kitchens also benefit from a slightly warmer poolish ferment, so use 1g of yeast in the poolish instead of 0.5g.

Can I use all-purpose flour instead of bread flour?

Yes. All-purpose flour works beautifully in this recipe, especially for the softer crumb that suits a poppy seed loaf. King Arthur AP runs around 11.7% protein, which is almost identical to French T55. Pillsbury and Gold Medal AP are slightly lower at around 10.5%. If you use AP, consider reducing your water by 5 to 10 grams since AP absorbs slightly less than bread flour.

What if I have T55 French flour on hand?

Use it. T55 is essentially a French all-purpose flour at around 11% protein. The recipe works with bread flour, AP, or T55. We swapped to bread flour as the primary call so the recipe is accessible to home bakers using flour they already have on the shelf.

Baking Great Bread at Home

The Yeasted Companion to the Poppy Seed Sourdough Bake-Along

Intermediate

Poppy Seed YeastedLoaf

by Henry Hunter

No starter, no problem. Same crumb, same crunch, ready Saturday.

Try the Sourdough Version

Fermentation

12 hour poolish + 2-3 hour bulk + 2-4 hour cold retard

Bake Time

50 minutes

Yield

One 8-inch round loaf

Browse All Recipes Print Version View One-SheetNEW

Poppy Seed Yeasted Loaf - finished bread

Henry Hunter, professional baker and recipe author

Perfection is not required

"If your starter isn't ready, your bake doesn't have to wait. A good poolish and a Saturday afternoon will get you to the same oven."

— Henry Hunter

By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.

Authentic Flavor

Henry Hunter Jr. is the founder of Crust & Crumb Academy and the author of six books on bread baking.

Equipment Needed

Friday Night

Build the Poolish

The is a 100% hydration preferment that ferments overnight. It gives the yeasted version the flavor depth and extensibility you'd normally get from sourdough. This is the bridge.

Progress

0/2

Click each step to mark complete

Mix the Poolish

In a clean jar or small bowl, combine 90g bread flour, 90g cold water, and a small pinch of instant yeast (about 0.5g). Mix until smooth, like a thick pancake batter.

Rest Overnight

Cover loosely and leave at room temperature for 10-14 hours. By morning the poolish should be bubbly, slightly domed in the center, and smell sweet and yeasty. If it has collapsed and looks flat, it's gone too far. Build a fresh one or speed up your morning.

⏱ Wait Time

10-14 hours

Pro Tip

If your kitchen runs cold (below 65°F / 18°C), use 1g of yeast instead of 0.5g. If it runs warm (above 75°F / 24°C), drop to a small pinch and check earlier in the morning.

The Long Game

An overnight poolish gives the yeast time to produce flavor compounds (esters, alcohols, organic acids) that direct-yeast bread never develops. It also pre-hydrates a portion of the flour, which improves extensibility and helps you handle 80% hydration without fighting the dough. At 20% poolish inoculation, you get most of the flavor benefit of sourdough without needing an active starter.

The Takeaway

Poolish is the yeasted baker's secret weapon for high-hydration loaves.

Saturday 8:00 AM

Fermentolyse

Combine the , flour, and water all at once. No yeast, no salt yet. Mix until no dry flour remains, then cover and rest. This is — Henry's standard method across all Crust & Crumb sourdough and yeasted recipes. The poolish brings pre-fermented flavor and pre-hydrated flour into the dough from the start, while the rest period gives the flour full time to hydrate and the gluten time to begin organizing. The instant yeast and salt come in next.

Course Glossary

Progress

0/4

Click each step to mark complete

Add the Poolish

Add the 180g active poolish to your mixing bowl.

Add Flours and Water

Add the 292.5g T55 (or bread) flour, 67.5g wholemeal flour, and 270g cold water.

Mix Until Shaggy

Mix by hand or with a dough whisk until no dry flour remains. The dough will look shaggy and rough. That's expected.

Cover and Rest

Cover and rest for 1 hour. No instant yeast, no salt yet. Let the dough hydrate and the poolish begin its work.

⏱ Wait Time

1 hour

Pro Tip

Why fermentolyse for a yeasted bread? Same reason as sourdough. Combining the poolish with the flour and water at the start gives you flavor development during the rest while still hydrating the flour fully. The result is a more cohesive dough by the time the salt and additional yeast come in, and a more flavorful loaf at the finish. One method across every recipe in the Pantry keeps your hands trained.

Precise Timers

Use these interactive timers to track your stages.

Fermentolyse Rest

1:00:00

Saturday 9:00 AM

Add Yeast and Salt

Add the instant yeast and salt to the dough. This is when bulk fermentation truly begins. The salt slows fermentation just enough to give you a manageable timeline, and the added yeast gives you a reliable rise window for Saturday's bake.

Progress

0/5

Click each step to mark complete

Sprinkle the Yeast

Sprinkle the 2g instant yeast evenly across the top of the dough.

Sprinkle the Salt

Sprinkle the 9g salt across the top.

Pinch and Fold

Wet your hand and pinch the yeast and salt into the dough, working them through with a series of pinches and folds for 2 to 3 minutes.

Check Dough Temperature

Aim for a final dough temperature of 80 to 82°F / 27 to 28°C.

Begin Bulk Fermentation

Cover and begin your bulk fermentation timing from here.

⏱ Wait Time

30 minutes

Precise Timers

Use these interactive timers to track your stages.

Rest Before First Fold

30:00

Saturday 9:30 AM

First Coil Fold + Add Poppy Seeds

Same as the sourdough version. The builds structure gently, and dropping the poppy seeds in at this stage laminates them through the dough so they stay crunchy.

Progress

0/2

Click each step to mark complete

Sprinkle the Poppy Seeds

Sprinkle 8g whole poppy seeds evenly across the top of the dough.

Coil Fold

Wet both hands. Lift the dough from the middle. Let the bottom unfurl and tuck it under itself. Rotate the bowl 90 degrees and repeat. The coil motion laminates the poppy seeds evenly without crushing them.

⏱ Wait Time

30 minutes

Pro Tip

Mixing the seeds in at autolyse softens them. Folding them in during the first coil is what keeps them crunchy in the final loaf.

Precise Timers

Use these interactive timers to track your stages.

Rest Before Second Fold

30:00

Saturday 10:00 AM

Second Coil Fold

Same motion. The dough should already feel stronger and smoother.

Progress

0/1

Click each step to mark complete

Coil Again

Wet hands. Lift from the middle, let the bottom drop, tuck under. Rotate 90 degrees and repeat.

⏱ Wait Time

30 minutes

Precise Timers

Use these interactive timers to track your stages.

Rest Before Third Fold

30:00

Saturday 10:30 AM

Third Coil Fold

Surface bubbles should start to appear after this set. The dough holds its shape better and feels alive.

Progress

0/1

Click each step to mark complete

Final Full Coil

Same motion. By now you should see visible bubbles on the surface and the dough should hold a soft jiggle when you nudge the bowl.

⏱ Wait Time

30 minutes

Precise Timers

Use these interactive timers to track your stages.

Rest Before Half Coil

30:00

Saturday 11:00 AM

Half Coil (Set 3.5)

Two coils only. Front to back, then side to side. Then leave it alone for the rest of bulk.

Progress

0/1

Click each step to mark complete

Two Gentle Coils

Wet hands. One coil from front to back, one coil from side to side. That's it. No more folding.

Pro Tip

At 80% hydration with 15% wholemeal, four full coil sets would over-develop the dough and tighten the crumb. The half set gives final structure without going past it.

Structure Without Overworking

Yeast and poolish develop gluten faster than a pure sourdough fermentation. Four full coil sets at this hydration would push the dough past its window. The half set gives you the final touch of structure to hold shape during proof and bake, without crushing the open crumb you've been building.

The Takeaway

Trust the half set. Stop folding when the recipe says to stop.

Saturday 11:00 AM-1:00 PM

Bulk Finish

Yeasted dough at 80°F (27°C) ferments faster than the sourdough version. Watch for the signs, not just the clock.

Progress

0/1

Click each step to mark complete

Watch the Dough

Look for a 50-75% rise, a domed top, soft jiggle, and bubbles visible on the sides of the bowl. At 78-80°F (26-27°C) this takes about 1.5 to 2 hours from the half coil. Cooler kitchens take longer.

⏱ Wait Time

1.5-2 hours

Pro Tip

The yeasted version finishes bulk about 2 hours earlier than the sourdough version. That's expected. The two loaves will land at shaping at the same time.

Saturday 1:00 PM

Pre-Shape and Bench Rest

Pre-shape into a loose round to build initial tension.

Progress

0/2

Click each step to mark complete

Turn Out and Pre-Shape

Lightly flour your work surface. Tip the dough out gently. Using your bench scraper and a wet hand, shape it into a loose round by pulling the dough toward you and rotating.

Bench Rest

Leave the round uncovered on the bench for 20-30 minutes. This relaxes the gluten and makes final shaping easier.

⏱ Wait Time

20-30 minutes

Precise Timers

Use these interactive timers to track your stages.

Bench Rest

30:00

Saturday 1:30 PM

Final Shape

Same shaping technique as the sourdough version.

Progress

0/4

Click each step to mark complete

Flour and Flip

Lightly flour the top of the pre-shape. Use your bench scraper to flip the round so the floured side is now down.

Letter Fold

Fold the top over the center, then the bottom up, then the right side, then the left side. Imagine folding an envelope.

Roll and Seal

Flip seam-side down. Cup your hands around the dough and rotate, dragging it toward you to build a tight, smooth skin on top.

Into the Banneton

Heavily flour your banneton or linen-lined bowl. Place the dough seam-side UP. Pinch the seam closed if needed. More flour than you think.

Pro Tip

Heavier on the flour than you think for the banneton. Yeasted dough at this hydration is slightly stickier than the sourdough version after retard.

Shaping

Shape the Boule

Classic round boule. Letter fold for tension, roll and seal for a smooth top.

Watch Glossary

Boule (Round)

The Saturday Bake-Along shape. Round, rustic, dramatic when scored.

Recommended

0/3

Click each step to mark complete

Letter Fold

Top over center, bottom up, right side, left side.

Roll and Seal

Flip seam-side down. Drag on bench to build a tight skin.

Into the Banneton

Heavy flour. Seam-side UP.

Proof Test: Press the cold dough gently with a floured finger. It should spring back slowly, leaving a slight indentation. Springs back immediately means under-proofed. Doesn't spring back at all means over-proofed.

Saturday Afternoon

Cold Retard

Same as the sourdough version. The makes scoring easier and gives you control over when you bake.

Progress

0/1

Click each step to mark complete

Cover and Refrigerate

Cover the banneton with a plastic bag or shower cap. Place it in the coldest part of your fridge. For same-day bake, 2-4 hours is plenty. For overnight bake, hold up to 14 hours at 4°C / 39°F for added flavor.

⏱ Wait Time

2-14 hours

Pro Tip

Unlike the sourdough version where the retard is mostly for scoring, the yeasted version benefits from extra retard time for flavor. If you want a more complex loaf, take it overnight.

1 Hour Before Bake

Preheat

Same preheat as the sourdough version. Both loaves go in at the same time.

Progress

0/1

Click each step to mark complete

Preheat at 482°F / 250°C

Place your Dutch oven or Challenger Pan inside the cold oven. Preheat at 250°C / 482°F for 1 full hour. Don't shortcut this.

Precise Timers

Use these interactive timers to track your stages.

Preheat

1:00:00

Bake

Score and Bake

Two-temperature bake. Same as the sourdough version, so both paths come out of the oven together.

Watch Glossary

Bake Time: 50 minutesOven: 482°F / 250°CInternal Temp: 205-210°F / 96-99°C

Step by Step

Turn Out and Score

Pull the banneton from the fridge. Tip the loaf onto a piece of parchment paper. One clean off-center slash with your , ¼ inch deep, held at a 30-degree angle.

Bake Covered

Lower the loaf on parchment into the hot Dutch oven. Cover with the lid. Bake at 250°C / 482°F for 30 minutes.

Bake Uncovered

Remove the lid. Reduce oven to 200°C / 392°F. Bake another 20 minutes until the crust is deeply mahogany and internal temperature reads 96-99°C / 205-210°F.

Cool

Transfer to a wire rack. Cool at least 1 hour before slicing. Cutting hot gives you gummy crumb. That's physics, not the bake.

Bake Covered

30:00

Bake Uncovered

20:00

Cool

1:00:00

Baking Methods

Trapped steam plus radiant heat. The home baker's best tool for artisan crust.

Equipment: Dutch oven or Challenger Pan, preheated 1 hour at 250°C / 482°F

Preheat

Preheat at 250°C / 482°F for 1 full hour with the pan inside.

Bake Covered

30 minutes at 250°C / 482°F with lid on.

Bake Uncovered

Remove lid, reduce to 200°C / 392°F, bake 20 minutes more.

"Internal temperature is the only doneness indicator that doesn't lie. 96-99°C / 205-210°F at the center is done."

Nutrition Facts

Per 1 slice (~60g) • 10 servings per recipe

Calories150

Carbohydrates29g

Protein5g

Fat1g

Fiber2g

Sodium245mg

* Values are estimates based on standard ingredients; actual values vary by brands and portion size.

Storage

Room Temperature

2-3 days cut-side down on a board, no plastic

Refrigerated

Not recommended. Refrigeration accelerates staling.

Frozen

Slice first, double-wrap, up to 3 months

Refresh

Skip the fridge. It stales faster than the counter. Refresh slices with a quick toast or warm at 350°F / 175°C for 5 minutes.

Your Feedback

Rate This Recipe

Loading ratings...

Troubleshooting

Baker's Notes

Common questions and solutions for perfect results

Join the Channel — Two ways to bake closer with me. The Starter $2.99/mo or The Apprentice Baker $9.99/mo at youtube.com/@henryhunterjr/join

If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.

Wire Monkey handcrafted wood scoring lames — handmade in Connecticut from real wood

Sourdough Starter Guide — Simple, practical, proven. Build it. Feed it. Keep it alive. Your foundation for great bread.

More recipes from our pantry that pair well with this bake.

Poppy Seed Sourdough Loaf

Tartine Country Bread

Join thousands of home bakers receiving weekly recipes, tips, and techniques to elevate your bread game.

No spam, ever. Unsubscribe anytime.

Poppy Seed YeastedLoaf

Authentic Flavor

Equipment Needed

Ingredients

Poolish (Mix Friday Night)

Final Dough

Build the Poolish

Mix the Poolish

Rest Overnight

Why a Poolish

The Long Game

Fermentolyse

Add the Poolish

Add Flours and Water

Mix Until Shaggy

Cover and Rest

Precise Timers

Fermentolyse Rest

Add Yeast and Salt

Sprinkle the Yeast

Sprinkle the Salt

Pinch and Fold

Check Dough Temperature

Begin Bulk Fermentation

Precise Timers

Rest Before First Fold

First Coil Fold + Add Poppy Seeds

Sprinkle the Poppy Seeds

Coil Fold

Precise Timers

Rest Before Second Fold

Second Coil Fold

Coil Again

Precise Timers

Rest Before Third Fold

Third Coil Fold

Final Full Coil

Precise Timers

Rest Before Half Coil

Half Coil (Set 3.5)

Two Gentle Coils

Why 3.5 Sets, Not 4

Structure Without Overworking

Bulk Finish

Watch the Dough

Pre-Shape and Bench Rest

Turn Out and Pre-Shape

Bench Rest

Precise Timers

Bench Rest

Final Shape

Flour and Flip

Letter Fold

Roll and Seal

Into the Banneton

Shape the Boule

Boule (Round)

Letter Fold

Roll and Seal

Into the Banneton

Cold Retard

Cover and Refrigerate

Preheat

Preheat at 482°F / 250°C

Precise Timers

Preheat

Score and Bake

Step by Step

Turn Out and Score

Bake Covered

Bake Uncovered

Cool

Bake Covered

Bake Uncovered

Cool

Baking Methods

Preheat

Bake Covered

Bake Uncovered

Nutrition Facts