Poolish Baquettes


This is another long overdue post.  I brought these loaves to a potluck and hike in June.  I must get better about posting.

These baguettes are started with a poolish, and that is the main difference between it and the earlier French style baguettes.  These also had a bit of sifted whole wheat flour in them, instead of 100% bread flour that the traditional French Bread would have.


I shaped these loaves to be as big as my oven could handle.  These were however the last loaves I made at my old apartment…and as a result are a little longer than I can do with my current oven.

Permanent link to this article: https://www.rhinoblues.com/thoughts/2010/poolish-baquettes/