“Slow Rise” (Pointage en Bac) Baguettes

Preparation info

  • Dough Yield: About


    baguettes at 14 oz each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

The Slow Rise (Pointage En Bac) Method of making baguettes represents an effective and brilliant technique developed by French bakers in the second half of the twentieth century. Initially the method was conceived as a means of retarding shaped baguettes (this is known as pousse lente) and baking them hours later. It’s easy to imagine how this technique could be very beneficial to the baker if the only concern were production efficiency. There are, however, important considera