Baguettes Produced with pâte fermentée share certain qualities with those made with poolish: rich crust color, creamy crumb, subtle nutty fragrance. The cell structure tends to be slightly more open with poolish baguettes due to the higher activity of the protease enzyme in poolish, which also results in a more extensible bread. Nevertheless, production can be simplified when the pâte fermentée comes from a previous mix, and the overall bread quality can be of the highest quality. Round loaves (boules), oval loaves (bâtards), pan loaves, and rolls can be made with this dough. Scale the round and oval loaves at 1 to 1.5 pounds, and the rolls at 2.5 to 3.25 ounces.