Read deal baguettes are hard to come by. This recipe and technique for french baguette shows you how to achieve the real deal at home. They have a perfect crust and bring out that crackery, toasty, creamy, tenderness that we look for in a great baguette. Enjoy!

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**TOOLS**
BREAD LAME: https://amzn.to/337XuzF
COUCHE: https://amzn.to/3mQhjmK
KITCHEN AID MIXER: https://amzn.to/33eQot4
STAINLESS DOUGH SCRAPER: https://amzn.to/3jfZkUL
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3

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5 TIPS FOR BETTER SOURDOUGH: https://youtu.be/wjPa-zizxwc
TARTINE COUNTRY LOAF: https://youtu.be/UEAHA6OHxPs
BEGINNER SOURDOUGH: https://youtu.be/LV9XW_SWq88

FOR THIS RECIPE YOU WILL NEED

POOLISH

150g BREAD FLOUR
150g ROOM TEMP WATER (74-78F)
very small pinch of yeast (15-20 grains.)


RIPEN ON COUNTER OVERNIGHT


FINAL DOUGH

240g WARM WATER
400g BREAD FLOUR
ALL OF THE OVERNIGHT RIPENED POOLISH
2g YEAST
10g DIASTATIC MALT POWDER: ** https://amzn.to/3cAvasJ
11g SALT

🎧MUSIC:
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

#frenchbaguette #baguette #breadbaking