A Stir The Pots Post

Cold Poolish Baguette

by | May 18, 2015 | Baguettes, Bread

Clandestino baker Thierry Delabre shared a poolish baguette formula. It uses one gram of yeast, and an unconventional retarding of both the poolish and dough. They looked good, had great crunch and tasted deliciously wheaty.




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