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 ⤴️

[@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!

[@TheBereangirl]

Charlie: "This important so pay attention!"

[@jacqsprat4645]

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

[@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.

[@marjamerryflower]

Your baguettes look beautiful!

[@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"

[@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!

[@quakerwildcat]

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

[@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! 🥖🥖🥖🥖

[@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.

[@claudial8578]

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

[@sarageva8361]

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

[@yabbadabbadoo7685]

Love your channel man!

[@raidcrhonos]

Beautiful

[@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

[@francisaranha]

Love your videos Chainbaker!