French Baguette - Traditional Baking

Saturday, May 5, 2012
I swear that bread machine's just a gateway drug into the world of artisan baking. One morning I woke up resolved to move onto a traditional baguette recipe that involves poolish (a ferment) that needs to be made a day in advance. These baguettes required a lot of attention, but not much kneading. The crust was crunchy, and the insides soft as they should be.

I followed this recipe via King Arthur Flour - an excellent one if you use a mixer or bread machine to do your kneading.

And here's the bread! We've been eating entirely too much...

The baguettes are slightly rounded because I use a round pizza stone for baking :)

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