How to Make Beautiful Poolish Baguettes by Hand | Step-by-Step Guide

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients and fiber.

yeast

💰Cheaper: instant yeast

Instant yeast is often more convenient and has a longer shelf life.

Make a poolish by mixing equal parts of flour and water with a tiny pinch of yeast (0.1 grams) and let it ferment for 10-12 hours.

In a large bowl, mix water, yeast, and salt until dissolved.

Add the poolish to the mixture and mix again.

Add the remaining flour and mix to form a dough.

Knead the dough for 6 minutes until smooth and not sticky.

Let the dough ferment in a bowl covered for 1.5 hours.

Perform a fold halfway through the fermentation to increase gluten tension.

After 3 hours of total fermentation, divide the dough into two demi baguettes.

Pre-shape the dough by flattening and folding the sides over the middle, then resting for 20 minutes.

Final shape the baguettes by folding and sealing the edges, ensuring layers and tension are created.

Cooking Techniques

Equipment Needed

Allergens