Baguettes

This is the Real Baguette deal, made using a pre-ferment called a poolish: equal weights of flour and water mixed with a tiny amount of yeast. Paul says, “These light and airy baguettes have so much flavour and aroma. The crisp and delicate crust contains a creamy crumb, with large, random air bubbles.” For this Real Bread you need both a white bread flour with 13–14% protein and a French T55 flour with more like 10% protein.