Baguettes with Poolish

Preparation info
  • Dough Yield: About


    baguettes at 14 oz each
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About

The Simplest Breads are the most Difficult to Produce, and the baguette is high on the list of “simple” breads: simple, in that it is made with a minimum of ingredients; there are no strong flavors that dominate, and it is above all the flavor of the flour that prevails. Properly made, it is magnificent; poorly made, it is bland and insipid. One of the more beautiful aspects of the baguette is the amount of crust it has. A finished baguette should have a rich, russet crust, crackling and fr