Baguettes

I began my career baking pastries more than bread, so when I first started making baguettes at home I wasn’t sure I could get the crunch and chew I wanted from a home oven. But with a lot of practice, and an increasingly hotter oven, I started putting some great loaves of bread on my counters. The time spent on making bread is a large part of what gives it its flavor and texture, but the time can be managed so it doesn’t overwhelm your day. This recipe calls for a poolish, a wet, goo