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, goopy, pre-ferment that is started the night before using small amounts of the same ingredients that will be used in the final dough. This way, when you wake up in the morning you’re just a few hours away from delicious homemade baguettes.
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