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The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes

Ingredients

  • For the poolish:
  • 56 Gram / 2 ounces bread flour
  • 56 Gram / 2 ounces cool water
  • 1 Gram / pinch fresh yeast
  • For the final dough:
  • 754 Gram / 1 pound 10 2/3 ounces bread flour
  • 511 Gram / 1 pound 2 ounces water
  • 16 Gram / 1/2 ounce salt
  • 6 Gram / 1/4 ounce fresh yeast
  • Poolish