French Baguette Recipe with Poolish | Artisan Bread at Home

Learn how to make delicious French baguettes using a Poolish preferment. This traditional technique involves creating a preferment that adds depth and complexity to your bread, resulting in a crispy crust and a soft interior.
In this video, we’ll guide you through the simple steps of making a Poolish and then using it to create authentic French baguettes.
Whether you’re a beginner or an experienced baker, this recipe is perfect for anyone looking to elevate their bread-making skills and enjoy the classic taste of French baguettes. With our easy-to-follow instructions and helpful tips, you’ll be baking like a pro in no time. So, let’s get started and make some amazing French baguettes with Poolish!

RECIPE https://flourandfiligree.com/french-baguettes-poolish/

INGREDIENTS
-poolish-
3/4 cups + 1 Tablespoon warm water 195 ml
1/8 teaspoon dry-active yeast 0.25 g
1 1/2 cups all-purpose flour 225 g
-baguette dough-
3/4 cups warm water 175 ml
1/8 teaspoon dry-active yeast 0.25 g
poolish (from above)
2 1/4 cups all-purpose flour 337 g
1 teaspoon salt 1 g

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CHAPTERS
00:00 What are French baguettes made with poolish?
00:41 How to make poolish
01:40 How to make baguette dough with poolish
02:28 How to stretch and fold bread dough
03:16 How to shape baguettes
03:52 How to make baguettes without a baguette pan
04:35 How to bake baguettes at home

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#baguettes #breadrecipe #poolish #sourdoughbread #artisanbread #homemadebread

Hi home bakers. Today I’m in the kitchen making 
baguettes with poolish. Using a preferment gives these baguettes that amazing French boulangerie 
flavour. This recipe’s easy to make. All you need is a few simple ingredients and some patients. 
This delicious French bread has a golden crust, chewy texture, and rich flavour. The overnight 
fermentation of the poolish adds complexity and a light open crumb you just can’t get from 
quick-rise doughs. This easy recipe is going to give you bakery results right at home. So, let’s 
get into the kitchen. This is how I make a French baguette with poolish. The first thing I need 
to do for this recipe is make the poolish. I’m starting this recipe the night before I want to 
make my baguettes. Get a sealable container that will allow the poolish to rise 3 times in size. 
In the container, I’m going to stir together 3/4 cup of warm water and 1/8 teaspoon of dry active 
yeast. Then with a spoon, I’m going to stir in 1/2 cup all-purpose flour, until I have a thick dough. 
Make sure to get all the way to the corners of the container, so there is no spots of flour left. Now 
I’m going to seal the container and set it aside to allow it to rise, at room temperature, for 
8 to 12 hours. Similar to the process of making sourdough, poolish is a type of preferment used in 
bread baking that helps develop flavour, texture, and aroma in baked bread. Now, it’s the next day 
and my poolish has risen and is very active and bubbly on the inside. Similar to how you would use 
a bubbly active sourdough starter to bake bread. Now in the bowl of a stand mixer or in a large 
bowl if you’re making this recipe by hand, mix in 3/4 cup of warm water and another 1/8 teaspoon 
of dry-active yeast. Add in the risen and bubbly poolish. Then, I’m going to mix in 2 1/4 cups 
of all-purpose flour. Knead this together for 4 minutes, if you’re using a machine or 6 minutes 
if you’re making this recipe by hand. Then, I’m going to cover and allow it to rest for 20 
minutes. This process is called an autolyse. Now that my dough has rested, I’m going to sprinkle on 
top 1 teaspoon of salt and knead it into the dough for another 3 minutes or until the dough is smooth 
and glossy. Cover and allow it to rise in a warm spot for 30 minutes. This is going to allow the 
gluten in the dough to relax. Now with wet hands, to prevent sticking, grab the side of the dough 
and stretch it upwards, fold it over to the other side of the dough. Turn the bowl and do the same 
thing with the opposite side. Then turn and do a stretch and fold on the other 2 corners of the 
dough. Cover and allow the dough to rest another 30 minutes. After this, I’m going to repeat the 
same 4 stretch and folds 1 more time. And by now you should notice the dough starting to develop 
lots of different size bubbles. Cover and allow it to rest another 45 minutes. Now that my dough has 
rested and is nicely puffed up, I’m going to tip it out onto a floured work surface and carefully 
split it in half. Try to keep as many bubbles on the inside as possible. Gently fold the dough 
over onto itself and pinch the seams closed. You can wet your hands as needed to prevent sticking. 
Gently press and roll each half of the dough into a long, thin baguette shape. The dough should 
be quite soft and easy to shape. Now baguettes are typically made with something called a couche 
and some bakers even used specifically designed baguette pans. A couche is a soft cloth that’s 
used to separate the bread loaves as they’re rising and baguette pans are normally perforated 
for airflow and are that same cylindrical shape. If you don’t have either of these at home, another 
great option is to use parchment paper. Cut a long piece of parchment paper, slightly longer than 
the dough. Fold the paper in thirds lengthwise, for structure. Then, dust the parchment paper with 
flour and place the dough in the middle. Tie each end with kitchen twine, to form the parchment 
paper around the dough into a half cylinder shape. Dust the top of the dough with flour 
and allow it to rise in a warm spot for about 45 minutes or until it’s doubled. Right before 
going into the oven, I’m going to score the top of the loaves with a sharp blade, right down the 
centre. Place an oven proof dish with a few ice cubes in the bottom of the oven, to create steam. 
Then place the little parchment packages of dough onto a baking sheet and bake in a preheated 450 °F 
or 230 °C oven, fan on, forced air, or convection mode. I’m going to bake the loaves for 8 minutes. 
Then, remove from the oven and carefully untie the ends of the parchment paper, fold down the 
sides for an even coloured crust on top. Return the loaves to the oven and bake for another 6 to 
8 minutes or until deeply golden and sounds hollow when tapped. Remove the loaves from the paper and 
serve warm. These French baguettes are everything you love about artisan bread, crisp and chewy on 
the outside with a soft and tender inside. And, as always, you can find a link to the full written 
recipe in the description box below. Enjoy. If you’re a fan of deliciously simple 
vintage recipes and old-fashioned skills, then you’ll want to check out this 
next video. Thanks for stopping by.