French Baguettes
This baguette recipe doesn't need much of an introduction. This bread is so good. Trust me. Crispy on the outside, chewy and moist on the inside: it's perfect. Ingredients: for the poolish: - 90 grams all-purpose flour - 90 grams lukewarm water (around 90F) - 1/4 tsp yeast for the dough: - 270 grams all-purpose flour - 160 grams lukewarm water (around 90F) - 1/4 tsp yeast - 1 1/4 tsp salt (I use sea salt) Instructions: the night before: 1. To make the poolish, combine 90 grams flour and lukewarm water, along with 1/4 tsp yeast. Mix, cover with plastic wrap and let it sit overnight at room temperature. 2. Prepare some ice cubes. making the dough: 1. Combine the poolish and all the dough ingredients, and mix until all the flour is incorporated and you have a shaggy dough. Cover with plastic wrap and rest at room temperature for 30 minutes. 2. Now, with the rested dough, we're going to stretch and fold. With damp hands, pull
