Easy Baguette Recipe with Poolish

If you're looking to bake delicious homemade baguettes, this easy recipe with poolish is perfect for you. Whether you're a beginner or an experienced baker, this guide will help you achieve a crisp crust and tender crumb. Using a kitchen scale for accuracy, and measuring dough temperature to ensure optimal results, will set you on the path to baguette perfection.

We strongly encourage you to use a kitchen scale instead of volume measurements (cups) for accuracy and consistency. While we provide cup measurements as a general guide, weighing your ingredients will yield the best results. Additionally, measuring the dough temperature is important; the optimal temperature is 78°F. In the winter, you might need to use slightly warmer water, and in the summer, you might need to add some ice to maintain this temperature.

Baker's Percentage Breakdown

Baker's percentages help you understand the proportion of each ingredient relative to the total flour weight (which is always 100%). Here’s a simple breakdown for this recipe:

• Flour: 100% (1000g total - 500g in poolish + 500g in final dough)
• Water: 75% (750ml total - 500ml in poolish + 250ml in final dough)
• Salt: 2% (20g)
• Yeast: 0.3% (3g total - 1g in poolish + 2g in final dough)
• Diastatic Malt Powder (optional, improves color): 0.1% (1 tbsp)

Ingredients

For the Poolish (Starter):

• 500g (about 4 cups) all-purpose flour
• 500ml (about 2 cups) water (room temperature)
• 1g (1/4 tsp) instant yeast

For the Dough:

• 500g (about 4 cups) all-purpose flour
• 250ml (about 1 cup) water (room temperature)
• 20g (1 tbsp) salt
• 2g (1/2 tsp) instant yeast
• 1 tbsp diastatic malt powder (optional, improves color)
• All the prepared poolish

Instructions

Prepare the Poolish (the night before):

1. In a large bowl, mix 500g flour and 500ml water.
2. Add 1g (1/4 tsp) of instant yeast and stir until well combined.
3. Cover with plastic wrap and let sit at room temperature for 12-16 hours until bubbly and aromatic.

Mix the Final Dough:

1. In a large mixing bowl or bucket, combine 500g flour, 20g (1 tbsp) salt, 2g (1/2 tsp) instant yeast, and 1 tbsp diastatic malt powder (if using).
2. Add 250ml water to the poolish to loosen it and make it easier to incorporate.
3. Add the poolish mixture to the bowl with the flour mixture and mix until a sticky dough forms.
4. Measure the dough temperature to ensure it is around 78°F. Adjust water temperature accordingly in different seasons.

Knead the Dough (Stretch and Fold Technique):

1. In the large mixing bucket, use the stretch and fold technique:
2. Gently stretch the dough into a rectangle within the bucket.
3. Fold one side into the center, then the other side over the top, like folding a letter.
4. Rotate the bucket 90 degrees and repeat the stretch and fold.
5. Perform this stretch and fold technique three times within the first hour of the first rise, with 20-minute intervals between each stretch and fold session.

First Rise (Bulk Fermentation):

1. Leave the dough in the bucket, cover with plastic wrap or a damp cloth.
2. Let rise at room temperature for 2-3 hours until doubled in size. Alternatively, you can refrigerate the dough for 12-18 hours (cold retarding). This slows the fermentation process, enhancing the flavor and making the dough easier to handle. If you use this method, let the dough come back to room temperature before shaping.

Shape the Baguettes:

1. Gently deflate the dough and divide into 5 equal pieces (approximately 300g each).
2. Shape each piece into a rectangle, fold the long sides into the center, and roll into a baguette shape.

Second Rise (Proofing):

1. Place the shaped baguettes on a floured couche or a parchment-lined baking sheet.
2. Cover with a damp cloth and let rise until puffy. This may take as little as 30 minutes in the summer or up to 2 hours in the winter. You can check readiness by using the pinch test: gently press the dough with your finger; if it springs back slowly and leaves a slight indentation, it is ready to bake.

Preheat the Oven:

1. Preheat the oven to 475°F (245°C) with a baking stone or an upside-down baking sheet on the middle rack.
2. Place an empty metal pan on the bottom rack for steam.

Score and Bake:

1. Score the baguettes with a sharp knife or lame.
2. Transfer to the preheated baking stone or sheet.
3. Pour a cup of hot water into the empty metal pan to create steam, and quickly close the oven door.
4. Bake for the first 10-15 minutes with steam, then remove the steam source and finish baking for an additional 10 minutes or until the baguettes are golden brown and sound hollow when tapped on the bottom.

Cool:

1. Remove the baguettes from the oven and let cool on a wire rack.

Enjoy your homemade baguettes with a crisp crust and tender crumb!

Take Your Baking to the Next Level

If you enjoyed this recipe and want to learn more about bread baking, consider joining one of our baking classes at Sherwood Coffee 'n' Bread. Our hands-on classes are perfect for both beginners and experienced bakers looking to refine their skills. Visit this page for more information and to sign up for a class. We look forward to baking with you!