French Baguette Recipe with Poolish | Artisan Bread at Home

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose flour is often less expensive.

Make the poolish the night before by stirring together 3/4 cup warm water and 1/8 teaspoon dry active yeast in a sealable container.

Stir in 1/2 cup all-purpose flour until thick, ensuring no dry flour remains.

Seal the container and let it rise at room temperature for 8 to 12 hours.

The next day, in a stand mixer bowl or large bowl, mix 3/4 cup warm water and another 1/8 teaspoon dry active yeast.

Add the risen poolish to the mixture and mix in 2 and 1/4 cups all-purpose flour.

Knead the dough for 4 minutes with a machine or 6 minutes by hand, then cover and let it rest for 20 minutes.

Sprinkle 1 teaspoon salt on top of the dough and knead it in for another 3 minutes until smooth and glossy.

Cover and allow the dough to rise in a warm spot for 30 minutes.

With wet hands, stretch and fold the dough over itself from each side, then cover and let it rest for another 30 minutes.

Repeat the stretch and fold process one more time, then cover and let it rest for 45 minutes.

Tip the dough onto a floured work surface and split it in half, keeping bubbles intact.

Gently fold each half over itself and pinch the seams closed, then shape into long baguettes.

Prepare a couch or use parchment paper to support the baguettes while rising.

Dust the parchment paper with flour, place the dough in the middle, and tie the ends with kitchen twine to form a half cylinder.

Dust the top of the dough with flour and let it rise for about 45 minutes or until doubled.

Score the tops of the loaves with a sharp blade before baking.

Place an ovenproof dish with ice cubes in the oven to create steam.

Bake the loaves on a baking sheet in a preheated oven at 450°F (230°C) for 8 minutes.

Remove from the oven, untie the parchment paper, fold down the sides, and return to the oven.

Bake for another 6 to 8 minutes until deeply golden and hollow when tapped.

Remove the loaves from the parchment and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens