French Baguette With Poolish Recipe

Name: French Baguette With Poolish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Poolish; 200 g all-purpose flour or 1 1/2 cups all-purpose flour; 200 g water or 7 ounces water; 2 pinches instant yeast; Dough; 400 g all-purpose flour or 3 cups all-purpose flour; 200 g water or 7 ounces water; 3 g instant yeast or 1 teaspoon instant yeast; 16 g salt or 2 teaspoons salt; 1 egg (use with 1 tsp water for glaze if desired)

Servings: persons

1
Mix poolish, cover, and let rise at room temperature overnight. It should double in volume, be very bubbly and smell good.
2
Mix all other ingredients except salt and let sit covered for 25 minutes approximately.
3
Sprinkle with yeast and knead by hand or dough hook in a mixer for about 8 minutes. Stretch and fold letter-style and place in straight sided clear container for 20 minutes.
4
Stretch and fold twice more 20 minutes apart and let rise until doubled or more in volume.
5
Gently divide into 3 pieces about 330 grams each.
6
Shape into baguettes, place on parchment folding to support each loaf, cover with oiled plastic and let rise (proof) 40 minutes or until 1 1/2 times in volume. 2 ounces of dough in a small juice glass with aid in seeing when the proof is done.
7
Glaze with egg wash or milk if desired and score.
8
Bake in a 425F oven with a steam pan (shallow pan with 1 cup hot water) on the bottom of the oven for 8 minutes.
9
Remove water pan, rotate loaves 180F and bake for 7 or 8 more minutes until 205F internally.
10
Cool on a rack for 20 minutes before slicing.

582

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Poolish, 200 g all-purpose flour or 1 1/2 cups all-purpose flour, 200 g water or 7 ounces water, 2 pinches instant yeast, and more.

Yes, French Baguette With Poolish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Baguette With Poolish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions