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. Follow my recipe testing for the videos on Instagram: Connect on Instagram: 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. ------------------------------------------------------------- If you find the recipe useful please subscribe to support the channel - Subscribe: 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 C