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French · Baking
Baguettes
Crispy homemade baguettes made with poolish starter, featuring a golden crust and airy crumb.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the poolish ingredients and let it rest at room temperature for 12-15 hours.
2
The next day, add warm water, salt, and flour to the poolish.
3
Knead the dough for 7-10 minutes.
4
Let it rise for 2-3 hours, performing a series of folds every hour.
5
Shape the baguettes and let them proof for 40-50 minutes.
6
Score the tops and spray with water.
7
Bake at 250°C for 15 minutes, then continue at 200°C for another 15-20 minutes.
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