French Baguette (Quicker Poolish Method)
A quicker method to make French baguettes using a poolish starter.
Sign up to personalise this recipe
- •1/2 teaspoon Dried yeast
- •500 g Strong white bread flour
- •300 ml Cold water
- •10 g Salt
- 1
Mix 1/2 teaspoon of dried yeast with 500g of strong white bread flour.
5 min
- 2
Add 300ml of cold water and whisk thoroughly.
5 min
- 3
Cover the bowl and place it on the top shelf of the fridge overnight.
12h 0m
- 4
The next day, add water to the poolish and whisk.
5 min
- 5
Mix flour and salt in a separate bowl.
5 min
- 6
Combine the poolish mixture with the flour and salt until it forms a sticky dough.
10 min
- 7
Cover and let the dough rise for 45 minutes.
45 min
- 8
Turn out the dough onto a wet surface and knock back the dough.
5 min
- 9
Return the dough to the bowl for a second 45-minute rise.
45 min
- 10
Prepare a baker's couche or a floured cloth for proofing.
5 min
- 11
Divide the dough into pieces for baguettes.
10 min
- 12
Shape the dough pieces into baguettes and let them rest for 15 minutes.
15 min
- 13
Proof the baguettes on the couche for 30 minutes.
30 min
- 14
Preheat the oven to 230°C (446°F) with a pan of hot water inside.
10 min
- 15
Transfer the baguettes to a lightly oiled baking tray, spray with water, and score with a sharp knife.
10 min
- 16
Bake for 16 minutes, swapping trays halfway for even cooking.
16 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
What do you think of these?
Don't overthink it — you can always change this later.
Pizza
Any style of pizza