Preferment baguette
Formula
- Poolish: 200 g flour + 200 g water + pinch yeast
- Final: 300 g flour
- 150 g water
- 10 g salt
- 2 g yeast
Method
- Start. Mix poolish and leave 12–16 hours until bubbly and just receding.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
- Then. Mix final dough, fold through bulk, divide, preshape, and shape.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
- Finish. Proof, score, and bake with steam 22–28 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Flavor can be built upstream.