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Baguettes with poolish

Name: Baguettes with poolish
Yield: 3 baguettes
Cuisine: France
Ingredients: 120 g All-purpose flour; 113 g Water cool; 0.31 mL Instant yeast; 420 g All-purpose flour; 255 g Water lukewarm; 7.39 mL Instant yeast; 12 g Table salt; 354.9 mL Boiling water; little Oil; flour bowl; shaping

Makes: 3 baguettes
Heat: 230°C
Baking time: 24–28 min

Use the separate steam pan as directed.

France World collection

Baguettes with poolish

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Ingredients

Group	Ingredient	Amount	Preparation
A	All-purpose flour	120 g
A	Water	113 g	cool
A	Instant yeast	0.31 mL
B	All-purpose flour	420 g
B	Water	255 g	lukewarm
B	Instant yeast	7.39 mL
B	Table salt	12 g
Steam	Boiling water	354.9 mL
Finish	Oil; flour	little	bowl; shaping

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Lined tray	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cast-iron pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.

Timing & recipe details

Time & temperature

Baking temperature: 230°C
Baking time: 24–28 min

Use the separate steam pan as directed.

Yield: 3 baguettes
Heat: 230°C
Plan for: Overnight + 4 hours

Method

01 · Poolish
14 hours
Use: A
Mix; cover (room temperature).
Ready when: Bubbly
01 PoolishThe poolish is ready when its surface is bubbly.
02 · Mix
4 minutes/mixer
Use: A + B
Knead; cover in oiled bowl.
Ready when: Cohesive
02 MixKnead the main dough until it comes together.
03 · Rise
45 + 45 minutes
Use: Dough
Rest; fold edges inward; turn over; rest again.
Ready when: Puffy
03 RiseFold the rested dough inward, then let it rise again.
04 · Shape
—
Use: Dough
Divide three ways; round; rest covered 15 minutes. Flatten, fold, seal; repeat twice. Roll 41 cm logs.
Ready when: Seams underneath
04 ShapeDivide into three pieces and shape long baguettes with the seams underneath.
05 · Proof
45–60 minutes
Use: Logs
Cover on lined tray. Preheat oven with metal steam pan below.
Ready when: Puffy, not doubled
05 ProofLet the three baguettes become puffy while the oven heats.
06 · Bake
24–28 minutes
Use: Logs; steam water
Make 3–5 lengthwise slashes. Load; carefully pour water into steam pan, avoiding splashes. Close oven; bake; rack-cool.
Ready when: Deep golden
06 BakeBake until deeply golden, then cool the baguettes on a rack.

What to look for

Stage	Look / feel for	Needs attention
Proof	Airy logs.	Collapse.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Shrinkage	Tight gluten.	Rest.	Shape gently.
Pale crust	Short bake.	Continue baking.	Judge colour.

Steam pan must be metal.

Show ingredient flow

Recipe

Baguettes with poolish

Poolish-based French-style loaves.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	All-purpose flour	120 g
A	Water	113 g	cool
A	Instant yeast	0.31 mL
B	All-purpose flour	420 g
B	Water	255 g	lukewarm
B	Instant yeast	7.39 mL
B	Table salt	12 g
Steam	Boiling water	354.9 mL
Finish	Oil; flour	little	bowl; shaping

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Lined tray	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Cast-iron pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.

Timing & recipe details

Makes: 3 baguettes
Heat: 230°C
Allow: Overnight + 4 hours

How do I make it?

Make the overnight mixture
14 hours
Mix the flour, cool water and yeast in group A. Cover and leave at room temperature for 14 hours, until bubbly.
The poolish is ready when its surface is bubbly.
Ready when: Bubbly
Make the dough
4 minutes/mixer
Add the dough flour, water, yeast and salt in group B to the overnight mixture. Knead in a mixer for 4 minutes, until it holds together, then cover in an oiled bowl.
Knead the main dough until it comes together.
Ready when: Cohesive
Rise and fold
45 + 45 minutes
Rest for 45 minutes. Fold the dough edges towards the middle, turn the dough over and rest for another 45 minutes, until puffy.
Fold the rested dough inward, then let it rise again.
Ready when: Puffy
Shape
—
Divide into three pieces, round them and rest covered for 15 minutes. Flatten each, fold and seal the edge, then repeat this folding and sealing twice. Roll into 41 cm logs with the seams underneath.
Divide into three pieces and shape long baguettes with the seams underneath.
Ready when: Seams underneath
Let them rise
45–60 minutes
Cover the logs on a lined tray and leave for 45–60 minutes, until puffy but not doubled. Meanwhile, heat the oven to 230°C with a metal steam pan on a lower rack.
Let the three baguettes become puffy while the oven heats.
Ready when: Puffy, not doubled
Bake with steam
24–28 minutes
Make 3–5 lengthwise slashes in each loaf and put the tray in the oven. Carefully pour the boiling water into the metal steam pan, avoiding splashes, and close the oven. Bake for 24–28 minutes, until deep golden, then cool on a rack.
Bake until deeply golden, then cool the baguettes on a rack.
Ready when: Deep golden

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Shrinkage	Tight gluten.	Rest. Shape gently.
Pale crust	Short bake.	Continue baking. Judge colour.

Useful recipe notes

Steam pan must be metal.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Baguettes with poolish at a glance

Makes: 3 baguettes
Heat: 230°C
Baking time: 24–28 min
Leavening: Yeast

Method

01 · Poolish

02 · Mix

03 · Rise

04 · Shape

05 · Proof

06 · Bake

What to look for

Troubleshooting

How do I make it?

Make the overnight mixture

Make the dough

Rise and fold

Shape

Let them rise

Bake with steam

What can go wrong, and how can I fix it?

Baguettes with poolish at a glance