How to Make Beautiful Poolish Baguettes by Hand | Step-by-Step Guide

Good baguettes take a lot of practice to master. I will show you all the details you need to know to start off your journey to baguette perfection. In my opinion a baguette is one of the most difficult breads to master. The outcome is all in the handling of it. And the equipment plays an important role too.
The ingredients are extremely basic. Flour, water, yeast, and salt.
What makes a baguette special is its flavour and its crust to crumb ratio. Flavour is provided by a preferment. A poolish to be exact. It adds a sour note from the long fermentation, and it gives the crumb a good chew and the crust a brilliant crispiness.
Not only is the crust crispy but there is a lot of it in relation to the crumb. Because a baguette is long and thin the soft interior makes up a smaller part of the loaf unlike in a boule that has less crust in relation to crumb.
📖 Get the recipe ➡️ www.chainbaker.com/poolish-ba...
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[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/

[@ayresysarmy4044]

Out of interest, why not put all the yeast in the poolish? I watch/read a lot of pizza recipes and they always seem to put all the yeast in the poolish.

[@deenyc1049]

I used to make French baguettes every week, bought a cloche and everything, then started making Vietnamese bahn mi baguettes. But after learning about how ingredients work I make a quasi combo in between french and viet baguette. Which is why I love chainbaker videos, learn how it all works and make adjustments to your favorite recipes.

[@steinroehder]

The most important ingredient for bread is the fifty-ish imperfect, but enjoyable breads you make along the way. Thanks for the helpful video, @chainbaker!

[@jacqsprat4645]

Baguettes and ciabatta are my top two breads I LOVE making.

[@jacqsprat4645]

@@Hypervigilant that and the holes lol and they both always toast up so nicely like you have just made it

[@nfwar7299]

I made baguettes four times before, all of them with poolish and 72% hydration. I had no clue how to kneed with slap and fold correctly, my flour was weak, razor blade is something I never had around. They would turn out like poor imitations of a real one. Now after discovering your channel and obtaining knowledge about flour at college, I mix my own flour to match 13g of protein, which is also really cheap in comparison to buying flour. I will definitely redo baguettes with your method and tips. Thank you, Charlie.

[@TheBereangirl]

Charlie: "This important so pay attention!" Me:😳 😂 My mother loved making baguettes, perhaps I should give it a try.❤️

[@lawrenceclifford1721]

Thanks for your videos, all your recipes work! Keep up the good work

[@quakerwildcat]

Beautiful! I've made your previous baguette recipe and look forward to trying the longer rise.

[@wmdeutermann9317]

I made these to go with my venison terrine at a wine society tasting last night. I chose to make two long thin baguettes to get small slices like crackers. 20 people went through a pound of paté while sampling three of the reds, lots of complements on both the terrine and the bread! Another triumph from Chainbaker!

[@bonnie5601]

You made it so easy to understand! Thank you!

[@claudial8578]

Loving the new camera angles! Thank you for another informative and detailed video.

[@Jeepy2-LoveToBake]

Thank you for this revised Baguette video and recipe. It's been a while since I made them - will plan for this weekend! 🥖🥖🥖🥖

[@matthewmorgan2975]

Great baguette 🥖 video tutorial Charlie 👌🏻 great tips and like the idea of using less yeast and a longer bulk ferment for more flavour 👍🏻

[@Shep01]

ok you win, I subscribe, been making 100% my own bread since 2017 and this the first channel that answers questions that were obvious but seldom addressed outside of "FOLLOW the recipe"

[@ChainBaker]

Welcome aboard! :)

[@JWhittskey]

my man, your timing is impeccable. Been working on baguettes again lately and wanted to try a poolish version. Looking forward to baking along.

[@RasoiExplorer]

I Can’t wait to try it this weekend thanks for sharing

[@couldbecooking]

Perfection at its best! 👍 I have to try this recipe at some point. Have a great weekend! 😊

[@NfSJunkyakaDmCGhost]

I‘ve tried Baguettes a couple of times by now with mixed results. Definetly going to give this a try, maybe as early as tomorrow. Thanks again for a Top Notch Video Charlie 💪🏻

[@rb-ex]

love the way you sprinkled coarse salt over the butter. nice recipe and excellent dough-handling as usual

[@dewantamanik8540]

Now...this is something I have been waiting for. Poolish...something I am very familiar with and baguettes... something I really like... But I have not managed to make it up to today. I will try your techniques.. THANK YOU.

[@terbhang]

Thanks for this! I was impressed with the extra folding that goes into making the final shape --- it reminds me of lamination techniques. So many folds! I might not get around to trying to make my own baguettes, only because I live a 5 minute walk from a Trader Joes that carries the baguettes made using the La Brea Bakery tradition. I'm spoiled! But I loved the recipe---thanks again!

[@winnieyeung2432]

Thank you for this recipe I just baked the best baguette ever today following your video. Will try the sourdough next.

[@elljayq1304]

Nice baguettes Charlie- you’re nailing the scoring!

[@jorats]

Great instructions! So easy to follow to create amazing breads. I made this today, instead of big ones, I made 4 mini baguettes. Once again, simply delicious! Thank you!

[@bethbilous4720]

OMG i have to tell you I just made your baguettes. The absolute BEST ever. Thank you a ton

[@sarageva8361]

I made 8 baguettes today and they came out perfect. Thanks for sharing the recipe and detailed explanations🌺

[@lightbored187]

I have an Emile Henry pan for making baguettes and have been having a hard time with the recipe provided. Thank you for your video, as I'm going to take some of the lessons to improve the recipe instructions!

[@deeznuts7686]

Yesterday I made this recipe for the second time, it's amazing! Thanks for sharing. I think you could do one of those reel short videos where you just show a short clip of shaping, that would be very useful for me. On my second batch I forgot to score the baguettes, they opened up naturally along the seam where I'd crimped the edges. Personally I thought it was even better than the ones which I'd scored, I had nice big crunchy open bits. Yummy

[@MrLotw333]

I have made your Baguettes from your first video a couple of times but i am going to try this new one with less yeast. Thanks for sharing. By the way, the baguettes i made came out beautiful. And the family and friends loved them. Hopefully they will love the modification of less yeast. Love your channel

[@mllulu]

I actually did your old baguette recipe today. They were VERY chunky. The shaping is so difficult! The flavor was very nice tho. I will try this in a couple of days, it seems like in this one the crucial steps are better explained. Thanks a lot!

[@TimothyReeves]

Those look great!

[@equinoxshadow7190]

Mighty tasty looking!! Going to try and make some of these. Then make some garlic bread with them.

[@helenedesmarais8697]

You have given me the best tip for solving a problem.( I hope ) My tops are always browning too much too fast. ( heater up and down, no fan. ). What I just heard is to crank the temp high but after putting the bread in, TURN THE TEMP DOWN TO PREVENT THE ELEMENTS FROM HEATING while still cooking at a high temp. I can't wait to try. Thank you much.

[@tonyd5623]

I love using this recipe with my fridge starter at 100% hydration instead of a poolish, especially if it's feeding time. That sourdough flavor really comes through, and it takes a fraction of the time compared to doing natural levening. Bonus points because I can make it on a whim!

[@marjamerryflower]

Your baguettes look beautiful!

[@kenmore01]

I was gonna say that. I agree!

[@ChainBaker]

😍

[@mohdjuraij13]

Wah Charlie wah..... I will never be able to thank you enough. Coming from a baker's background I had always fooled around in the kitchen and factory. But I didn't gain any knowledge because we have a commercial bakery where we mostly produce milk beads and rusks. I was always into European beads and tried ciabattas focaccias many times during childhood but always failed. Now that I have proper guidance and equipment, I nail sophisticated breads one after another all because of you. Thank you so so much brother. Ps - waiting for a perfect croissant if it's not too much to ask 🥹 Benny bakes one is tooooooooooo much for a home baker in my opinion. Lots of love from India. ❤️🇮🇳

[@ChainBaker]

Cheers, Juraij! Happy baking! I'm still trying to get them right 😅

[@southbrit]

Love the video. Been making bread for only a few months and i absolutely love it. This and Bertinet's videos are the best i have fojnd so far. Nice production, all the relevant details covered and you dont act like a baking god!...more like a nice regular hooman. Subbed ❤

[@ChainBaker]

Cheers 😁

[@sherienur]

Love 💕 it..tq for the tip

[@francisaranha]

Love your videos Chainbaker!

[@ChainBaker]

😍

[@meri9943]

Ha, double seal! I've never seen this before. Thanks for sharing!

[@NotMyNameGrandma-wz9yx]

I've never made baguettes before, but you made it look easy - at least easy enough I want to try. I've never visited a French bakery either so I don't know if yours look as they should....but they look great! Thanks for sharing your knowledge with us.

[@DBacksbaseball40]

Couldn’t have made this at a better time! I was looking for a baguette recipe for tomorrow

[@yabbadabbadoo7685]

Love your channel man!

[@ChainBaker]

🤩

[@sashineb.2114]

Thanks for this. Yes, I've made baguettes, using Julia Child's method. The next time I make them, I will use your instructions. Thanks again.

[@helmut8656]

Very good and informative Video as always. Now I have a tasty weekend project :) Looking forward to the Baguette.

[@helmut8656]

I think I am a french citizen now, which is weird, because I am austrian. The Baguettes were amazing. I can only encourage everyone to try them!!!

[@raidcrhonos]

Beautiful

[@WhatToCookToday]

Love all the improvisations for those of us who don't have Baguette pan. The most challenging part for me was scoring the Baguette (or any bread lol). Thank you for your video again. The demi baguettes turned out really good despite the ugly scoring ha..ha..

[@maryellis8378]

Good evening Charlie I finally figured it out and posted my poolish baguettes.

[@ChainBaker]

They look great, Mary! 🤩

[@maryellis8378]

Good evening Charlie today I made baguette using the polish I wish I could send you a picture. I nailed it. Thank you so much for being an amazing teacher I totally appreciate you. Peace and blessings to you.🌻

[@ChainBaker]

Nice one! I'm happy for your successful bake 🤩 You can share a picture of it on my Flickr group. There's a link below the video for it 😉

[@pharaohobame6187]

Hi Charlie. Couldn’t be happier for the beautiful rise of your crusty and golden brown channel. I’m spraying a mist of blessings on it to grow oven higher and wishing you a floury baking.. Okay, I’m back at the baking academy with two simple questions here for you (STP applied here 75°F /75%) 1/ why would croissants tear during proofing ? Over/underworked dough ? 2/ how to create great popping ears on boules and baguettes ? Fully develop gluten (extensibility) during mixing ? Maximize dough tension (elasticity) during S&F ? Shaping ? Thank you sir.

[@ChainBaker]

Hey! Cheers for that 😁 Perhaps the dough was folded too many times and the layer of dough became too thin. Or it was rolled too thin before cutting and shaping. It could be that it is over fermented too. Over working or under working should not affect it that much in my opinion. Because it is fermented for a long time the gulten develops quite well by itself. Tension will certainly make the ears pop and correct proofing. It it's over fermented then there will not be enough rise. At the same time the dough should not be too tense. To be fair I'm still struggling with these things myself, so I can't give you the magical answers quite yet 😅

[@qqqqqqqqqqqqqqqqqqqqqqqqqqw]

Good looking bread

[@artycrafty9209]

I have never attempted to make baguette as I have always felt it very daunting! your excellent video makes things look doable, so maybe I could give it a whirl? Thank you as always.

[@madammazon2942]

Thank you so much for this video☺️ I have very little bread making experience and I've never made baguettes. The way you presented the information however, really encouraged me to give them a try regardless! Showing that all the 'necessary' equipment could be substituted for homemade things is so freeing to a new baker. I'm going to try this Saturday. Thanks for the motivation❤️

[@madammazon2942]

I wanted to give an update - they worked really well!😁. So crispy on the outside, so pillowy on the inside! I'm eating one warm and it's so good! Woop woop!

[@ChainBaker]

Awesome! :))

[@TheSaltyOG]

Making my first baguettes today with a poolish preferment! : )

[@macakucizmama831]

I am extremely greatful to you , you changed my bread game, whish your chanel to grow very very big.

[@ChainBaker]

🙏

[@Jeepy2-LoveToBake]

Finally baked this recipe. They are not perfect, but still very nice results - I think I have to make about 975 more of these in order to master them 😜. Light crispy crust, soft and fluffy interior and smells wonderful while baking. Fantastic flavor, enjoying the one I cut for the “photo shoot”. I think that when I poured the boiling water into the hot cast iron pan (to create steam) it caused my oven to reset. There were a few frantic moments, but then I was able to get the oven back to temp. I’ll use a rimmed sheet pan under the cast iron pan so the water doesn’t affect the bottom flame. Thanks for sharing this revised recipe, only 975 to go. Photo has been posted.

[@ChainBaker]

Dangerous business 😅 I'm glad it was all good in the end! :) Your baguettes look awesome. I think you should be there in just 10 and not 975 😆

[@rjkirkland8659]

I've practiced baguettes for years and every time I take a break, it takes several batches before I get the technique back again. Some lam have a straight blade profile so people should be careful when buying or selecting one. The posterboard trick for transferring the loaves is brilliant!

[@peterwilson5106]

Another great video can you make video on Hovis type loaf keep up the good work Many Thanks

[@ChainBaker]

Super soft and fluffy. That is a challenge, but I may do it in the future :)

[@ghostgustav2486]

Once I attended the master class conducted by French baguettes baker and it's funny that he did absolutely same... he did insist the 13% protein flour, almost same folding/forming process was shown, but there is a difference as well - he told that kneading is not something baguette's dough should underwent, just mix with spoon to ensure it's homogenous and that's enough.

[@darchila14]

Wanna try to make some of this

[@erezcohenbox]

Just made it for the first time and the smell / taste was wonderful! Need some more practice on shaping but I am very much happy with it (next time I will double the amount). Thank you!

[@ChainBaker]

Awesome! There will be a no-knead version coming out later today ;)

[@erezcohenbox]

@@ChainBaker Great, and BTW, if I wish to double the amount should I double each and every ingredient?

[@ChainBaker]

Yep 👍

[@davideb.9990]

Well, It seems that the next few weeks will be entirely dedicated to baguettes Nice video, keep it up

[@KennyInVegas]

Thanks!

[@ChainBaker]

Thank you 🤩

[@mariaroquavega5664]

I've only used french bread as a crust... Mainly because I've seen recipes that take forever..... This sounds reasonable

[@sharg0]

Just started a dough by soaking crushed rye :-)

[@mirettebadr362]

Hello,I’ve been practicing baking baguettes for several weeks now.I make them with sourdough starter.baguettes are very tricky.they really need a lot of practice.

[@n.v.z.1950]

I’ve tried different people baguette recipes and I see you give a scientific explanation of bakery. Even a French baker did not share so precious information. Thank you so much, I’m happy to find your channel. Merci. Спасибо.

[@ChainBaker]

🙏

[@lukoppc]

Thanks for that tip of: "The reason for baking in a cooling down oven". It happened to me that the top heating element burning all my stuffs, and nobody mention this ever.

[@Quibus777]

very nice technique with the folding, cool, will try that some day :) Oh and an update on my experiment where is try to do final proof in water then bring to a simmer. Last time i used dough with less gluten and it turned out poorly, a watery mess. Yesterday I did just the regular dough water 60% , plain T55 wheat flour, salt 2%, sugar 2%, fat 1%, vitamin C 0.2%, nice tight dough lots of gluten. Dumped a ball in a large pan, it grew very nicely. But it could not withstand the spring of the heating so now I have a very pale disc the size of the pan. Doing a second baking session to finish it (a nice loaf with spelt full grain, raisins sunflower seeds, 2 porc shoulders for lots aof dinners, and fries, so the heat will be used for a lat. I conclude the water cooking experiment in saying i will not go on with it :)

[@ChainBaker]

At least you tried and learned in the process! 😎

[@Quibus777]

@@ChainBaker heheh and now i have this weird bread that is as smooth as silk on the underside, not sure what to do with it yet :D

[@ChainBaker]

Slice it thinly, fry it in oil and season it with spices. Dip on the side and that's a good snack 😄

[@Quibus777]

@@ChainBaker ooh got some eggplants, could whip up a baba ganoush, would pair well, thanks for the idea!

[@pecktastic289]

I am still struggling with baguettes. I will keep going !!

[@mattrocush6786]

Definitely trying this! Do you have a video for English muffins by any chance?

[@ChainBaker]

kzbin.info/www/bejne/opKncnxoj9-Dg5Y 😎

[@darsmith3448]

Thank you!!! Where is the corned beef!!! LOL You are a good teacher! We are very lucky! :) :) :)

[@marzipanhuman2356]

And I've just made baguettes yesterday, lol. Guess now i have to try to make them wit less yeast to compare while the memory is still fresh)

[@AlexanderPoznanski]

I will watch.

[@lauras773]

I made the poolish. Had to refrigerate because I couldn’t start my bread. Next morning, I did everything right EXCEPT I forgot to score. I know - dumb rookie mistake. The bread still came out great. I’m going to try again. 1,000 baguettes until you master it? I have about 980 to go. Thank you so much for your video. I have quite literally watched this particular video at least 25 times. I forgot to score! Ugh!!!!

[@ChainBaker]

Better and better with every bake! 😎

[@lauras773]

@@ChainBaker I hope so. I’m sticking with this recipe. I’m committed!

[@kentarouification]

Thank you for your advice on the starter. It works perfectly and now I finally have a healthy starter.

[@ChainBaker]

Awesome! :)

[@kevinu.k.7042]

They look like good baguettes to me! Yes, they're one of the most difficult breads to get really good results with. Practice, is all. Mine are good enough, but won't win me any awards, but I continue to improve, slowly. There are two core things required for a good baguette. The highest hydration a given flour can take (and the baker can handle) and loads of steam for the first ten minutes of baking. These are great principles for many wheat breads, but they come to the fore with baguettes. I always start with a new flour at a moderate hydration, generally 65% and increase it in 5% steps bake after bake until swearing can be heard in the kitchen. That is a good indication that I have reached either the hydration limit, or my skill limit for that flour. When I have a bread which has too much hydration to hold its shape freeform baking I either use it for flat breads, or pop it into a tin and call it a sandwich bread. Adding more flour during the bulk ferment generally gives a poor result as the gluten in it won't develop fully. Great photography and another superb tutorial. Thanks 🙂

[@ChainBaker]

Cheers, Kevin! I play it very safe here with the hydration. My baguette skills are definitely not there when it comes to high hydration. High frustration more like 😆

[@kevinu.k.7042]

@@ChainBaker Well you dough handling is a delight to watch. 😁

[@roxiviski9860]

Double thumb up!

[@wmdeutermann9317]

I made a lame as suggested using a cocktail size skewer. Worked great, but when I was not paying attention, Swee'pea the Cat grabbed the lame by the stick and ran off. I caught her, and made a sheath for the lame using an empty child proof pill bottle . The stick is inserted through a hole drilled in the lid. A child/kitten proof lame holder.

[@ChainBaker]

That is a great idea! Thanks for sharing.

[@lolobouf6016]

Hey great video! In a futur video, could you make one about how to make a quick and easy pizza dough? A lot of recipes online say to active the yeast with the water and some suggar before adding the flour. I have seen your video about % of suggar and I know that it is not necessary to do so. Would like your thoughts about it. Thanks!

[@ChainBaker]

There are quite a few pizza recipes on my channel. Search 'chainbaker pizza' ;)

[@bethbilous4720]

Making poolish again tonite. Still pinching myself how your bread came out last night.

[@duchungluong]

Hi Charlie. Your recipe and instructions are very clear so I managed to produce so of the best baguettes so far. If you don't mind, there are a couple of things I want to ask: 1. The razor blade becomes dull even after only one use. I washed it and dried it with a towel, but it gets noticeably duller the second time and I could made clean cuts. Are you able to reuse yours? 2. What do you think about adding Yudane to your Poolish Baguette recipe? Would there be any improvements in terms of flavors or shelf-life?

[@ChainBaker]

I re-use mine quite a lot. I do not wash it though, just wipe. Perhaps washing makes it dull sooner?! Yudane would improve shelf life but it would also take away from the characteristic baguette texture. It would be less chewy and have a softer crust.

[@duchungluong]

@@ChainBaker Thank you so much for your reply! I used to just wipe like you did but it gets dull as well. My issue is the skin of the bread sticks to the blade and gets dragged along the cutting line. I should probably review the way I cut and maybe pick a different razor blade brand.

[@ChainBaker]

@duchungluong try chilling the baguettes for a while. Stick the tray in the fridge if you can during the final 20 minutes of proofing.

[@benevbright]

I tried many different methods. And I learned that, for baguettes, not spraying water makes its particular look, which is with the flour dust and score. So try without spraying water on it directly. You can still spray it on the side of the oven.

[@kayloko1]

i cant find strong(bread) flour here in my country, im talking about at least 12.2% protein, i tried to do it many times with all purpose flour but it just cant have that open crumb, i lately found out that bread flour is only sold for pro bakeries in a 10kilos package hahahah, im gonna buy it and try to make it, nice video by the way.

[@bethbilous4720]

Any tips on reheating the second loaf from yesterday, it was so darn good. I wrapped the second loaf in plastic wrap, but i to recrunch it for tonite

[@ChainBaker]

Pop it in a super hot oven for a couple minutes that should do it!

[@bethbilous4720]

Thankk ya @@ChainBaker

[@rogercorbett122]

@chainbaker What are your thoughts on using a perferated baguette tray?

[@ChainBaker]

They're great! 👍

[@renatoa]

What inoculation percent for poolish do you recommend if using sourdough instead yeast ? Thank you !

[@ChainBaker]

Just use the same amount of ingredients as in the poolish. The ratio is up to you and depends on how quickly you need it :)

[@myromm]

Hey! I have a question I would hope you could answer in one of your videos. I recently ate a baguette with rosemary and sea salt on top, not traditional, but i've seen it in foccacias and round sourdough bread. My question is when would one traditionally put the herbs and the salt on top of the bread? before or after baking? how do they stick to the crust?

[@ChainBaker]

The loaf could be placed on the toppings during the final proof. That would make them stick well. Or you could spray the surface of the bread with water and sprinkle them on top just before baking.

[@Lindholmer5k]

I prefer to cold bulk ferment for 24h at about 78%ish hydration or atleast till the dough gets bubbely. Gives the crumb a really nice yellowish tint and elastic/chewy like texture wich i love. If i dont feel like making baguettes over a 3 day period, i just skip the poolish completly wich still gives a good result, altho the baguettes get a bit more shit to handle in shapeing

[@suyapajimenez516]

Well the day arrived I decided to bake 0:03 sourdough baguette. I bought my stainless steel platform big enough to bake a large pizza, omg it so heavy 😅. Everything was ready and when I tried to pass the baguettes to the platform it was a mayor disaster 😂😂😂. I definitely didn’t get beautiful baguettes instead I got these shapeless whatever but full o flavor and crunchy🤣🤣🤣 I’m not defeated yet I’ll check for my mistakes and try and try. 0:03

[@mansalaija]

Hi, for the final dough I see you used 95g of cold water*. What is the temperature of this water? I did not see it on the recipe next to *. I'll give your recipe a try, if my math is right, the hydration percentage on your recipe is at 62.5% (including the poolish) Should I reduce the amount of water as I'll be using flour with 12.7% of protein content? If so, to what percentage? I'm thinking 60-61% ? Thank you and keep on making good videos.

[@ChainBaker]

Cold water that I kept in the fridge. It's around 5C. With 12.7% I'd say there is no need to adjust it. Try it first and adjust later if need be.

[@JEEROFUKU]

Bloody heelz, but baking is really melts all my depression away. Poolish FTW✊🏻 Almost the same way you can bake ciabatta😉May The Force be with you, my brother🙏🏻🍀🍻 P.S. Have you tried to add Diastatic Malt Powder to the baguette dough? ( Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust (c) ) It is make a difference ^^

[@ChainBaker]

Baking is definitely a calming and pleasant activity :) I have used it for pizza dough especially when cold fermenting. I like the flavour it adds :)

[@stereointellect]

Have you made them with whole grain flour??

[@ChainBaker]

Not yet, but I might try in the future :)

[@cisium1184]

Does the kneading motion make a difference? Does it change the time? The way you knead seems to get more kneading done in less time than the way I do it. You need much more quickly, with smaller motions and a lighter touch. I knead the whole ball of dough away from me with the heels of both hands, pick it all up, turn it 90 degrees and slap it down in a ball, then repeat. I typically knead until until I like how the dough feels: smooth surface and it fights back when I stretch it. This is often 10 or 12 minutes and I usually get a sweat going. Am I building structure or toughening the dough too much?

[@ChainBaker]

Some may take longer than others. To be honest I knead the way I do because I find that to be the easiest way to knead. Here is more about kneading - kzbin.info/www/bejne/immpfGiXpdp_apI And here is why kneading may be overrated - kzbin.info/www/bejne/Z5zRm3mgbpdmg7M ✌️😎

[@joeknows4755]

Do I need to subtract the 80g of flour from the main dough recipe, or did you already do that for us? For example, is it 200g - 80g of flour or was it 280g and you subtracted the 80 for the poolish?

[@ChainBaker]

I do all the math so you don't have to ✌️

[@user-iw4cd8fi7j]

Hi can I use my baquette pan to bake that? And is it possible for knead the dough using stand mixer?

[@ChainBaker]

Yeah you can use baguette pans. Here's a video about converting to mixer kzbin.info/www/bejne/l2HWk5mNh82Gi5osi=6YFK-mzzcHH6NTda

[@timmarkowicz779]

OMG. Why did I make these when I can't button my pants anymore and have to lose 10 pounds? They came out GREAT even though my yeast is a little old.

[@MKAKASHIDV2]

This looks soooo good! Could you make some gluten free videos?

[@ChainBaker]

They are on my list! :)

[@PoliC137]

No entendi nada y tampoco hago panes pero me gusto el video

[@bethbilous4720]

Good morning, just a thought.....My poolish does not get the little valleys for about 15 or 16 hours. Is this normal? My kitchen counter is about 70 degrees farenheight. I have waited this long on my two other attempts.......and the baguetts came out perfect.

[@ChainBaker]

There are a few variables that affect the fermentation time. It's totally normal if it takes longer. If you don't want to wait you can add a little more yeast to it ✌️