How to Make Beautiful Poolish Baguettes by Hand | Step-by-Step Guide

Good baguettes take a lot of practice to master. I will show you all the details you need to know to start off your journey to baguette perfection. In my opinion a baguette is one of the most difficult breads to master. The outcome is all in the handling of it. And the equipment plays an important role too.

The ingredients are extremely basic. Flour, water, yeast, and salt.
What makes a baguette special is its flavour and its crust to crumb ratio. Flavour is provided by a preferment. A poolish to be exact. It adds a sour note from the long fermentation, and it gives the crumb a good chew and the crust a brilliant crispiness.

Not only is the crust crispy but there is a lot of it in relation to the crumb. Because a baguette is long and thin the soft interior makes up a smaller part of the loaf unlike in a boule that has less crust in relation to crumb.

📖 Get the recipe ➡️ https://www.chainbaker.com/poolish-ba...
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