How Baguettes are Made Using the Poolish Method to Produce Incredible Texture and Structure

This recipe uses a combination of overnight proofs to produce a baguette with enhanced flavour and texture.

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Using long fermenting times for the baguettes does mean they take a little planning but the actual handling time is pretty minimal. The first pre-fermented dough is called a poolish. After this has proofed overnight in the fridge the main dough is mixed and again proved overnight in the fridge. Don’t be scared to let them colour on the outside, it produces a great contrast in textures and really good depth of flavour.
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My kitchen temp: 20c / 68f

Oven temperature: 250c / 485f
Pre-heated for 1 hour, including bread steel or stone and baking tray to create steam
Cooking time: 20 mins checking regularly
Oven setup: Bake mode with top and bottom heating elements but no fan
Baked just above centre in the oven.

Recipe:

Please note: I’ve given the approximate volume amounts but weighing in grams is much more accurate and will produce more consistent results.

Poolish or pre-ferment:

150g (1 cup) Strong bread flour (protein content 12% or higher)
150g (0.65 cup) room temp water
3g (3/4 tsp) instant dried yeast

Mix and leave to ferment in the fridge for 12-18 hours

Main dough:

303g of poolish (pre fermented dough) from above recipe
220g (Just under 1 cup) room temp water
13.5g (a really good pinch) sea salt
4g (3/4 tsp) instant dried yeast
380g (2.6 cups) Strong bread flour (protein content 12% or higher)

Mix dough to a shaggy mix and leave to rest for 30 minutes
Knead as directed in video for 2 minutes - it doesn’t need to be smooth just make sure there are no lumps
Cover and refrigerate for 12-18 hours

Divide and shape:

Take the dough from the fridge and divide into 4 equal piece (this will be approximately 220g each)
Shape into balls and leave covered with a plastic bag at room temperature for about 20 minutes
Shape ball into a short sausage as directed in the video, cover with a clean t-towel and rest
Shape again into a longer sausage as directed in the video making sure to seal the dough well
Roll into a baguette thats about 35-40cm long. Taper the ends. Cover with a clean t-towel
Proof for 45 minutes - 1 hour (approximately, as this will be dependent on your kitchen temp)
Score the baguettes and bake for 20 minutes, checking regularly.
Leave to cool for as long as you can stand!

Enjoy and happy baking :)

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