How Baguettes are Made Using the Poolish Method to Produce Incredible Texture and Structure

прикакой температуре надо выпекать и сколько минут

Just beautiful!

i made this and now my 9 years old daughter has leukemia

Hi where did you get the bread knife from

can I still see the recipe Two years after?

Thanks for this great tutorial ! Are ice cubes as good as putting 100g boiling water in a pre-heated dish ?

They look the bollocks!

I tried several times, but failed. Your instruction ,video demonstration is just perfect and clear. Your baguettes colour is absolutely perfectly informs what taste should they have.
I got the baguettes springing well in the oven. But the colour and taste are far from desired. The colour is quite pale. And the taste... it reminds me a simple regular bread with yeast worked out and became weak before even dough shaping.

I have used flour protein > 12%, although I used fresh yeast 12 gr for each step, (4gr dry * 3). Tried to add a bit more yeast (15gr fresh), the same. I didn't forget to add salt ))
Temperature in the fridge (5C). Even making poolish in room temperature (not hot) during 12 hours, result is the same. I tried another recipe (basic of Bertrand Bertinet) - same result. Baguettes rise quite acceptable, but are pale and not tasty at all (taste of dough with yeast worked out).
May be I shell stop for a while and try to define the reason of failure )
I will appreciate any opinion which can help to define it.

Super video , one of the best

I tried this recipe.
1 attempt - baguettes were too dense. Obviously I shouldn't experiment with wholewheat from the 1th attempt ))
2 attempt today - baguettes are too pale. I tried to understand the reason, it seemed to me that the dough was over-proofed... but then I realized that I forgot to add salt )))
with 3 attempt I will follow the recipe )

It’s probably not fair, but the way people score a baguette leads to me determining whether they’re amateurs! (Edit: I’m definitely an amateur, but I’m persnickety about baguette scores,)

Just made this recipe ! totally perfect ! my wife is amazed haha.. one mistake with the score.. cut straight down and come out without an ear.. just an American Football shape on top.

Hey Philip, I've been watching your channel for several months and recently since you mentioned Jack; I started watching him as well.
Now I have some good news To share
I first posted this on jack's channel since I used his faster recipe. (easiest French Baguettes at Home) :

I haven't baked in at least 10 years..
But within the last 8 months I've been watching culinary exploration and this channel.
There is a poolish version from culinary that I'd love to try but setting myself up for the times schedule wise seems tricky for the time being.
However I bit the bullet and made this at home.
My razor skills need sharpening but they came out crispy, delicious AND with the most open crumb I have ever made.
I have Philip and Jack to thank for the encouragement to be motivated enough to try again. thank YOU guys for not giving up where I did and for putting it in consise layman's terms without the extra verbose chemistry/biology class.
I would like to try adding malted barley syrup to the mix what do you think?

Phillip this is one of my favorite pre-ferment. Vietnamese buns, baguette, pizza dough, focaccia and regular white sandwich bread. I also use it for killer waffles. Great stuff. Thanks Phillip

Made this and they came out amazing!!!! Thank you for this video!!! a question for you, if you double the recipe to make 8 baguettes, do you also double the amount of yeast in poolish and main dough?

I've always thought of Poolish as sourdough starter but instead of wild yeast you use commercial yeast. The baguette is 90% technique and it takes a lot of tries to get it right. It took me about a month of baking to get it to the point I felt it good enough to give to a neighbor.

Ain’t nobody got time for that…

What happens if you over proof the first round? Can I still proceed with the poolish?

hi there :) thanks for your work, I love baking bread since I have "met" you. One little thing: I don't find the pizza recipe that you've mentioned in the video above. Can you please link it? Thanks a million! Greets from Vienna, AT ^^

Thank you! The baguettes look amazing! Poolish is fermenting in the fridge now.

Thank you for this video.

Can you please explain the reason for turning the fan off instead of baking at convection mode?

I have made baguettes dozens of times but have yet to be thrilled by the crust. The baking temperature in the many videos I've watched or recipes I've read are all over the place, ranging from 450F (drop to 430F midway), 460F for the full bake time (convection), 470F (drop to 450F midway), to 485F for the full bake time.

My gas oven (convection mode) byseems to be not as hot as the ones in the videos as my baguettes have never been ready at the 20-22 minute mark (not browning yet), usually needing another 10 or more minutes. Would appreciate your input/advice. Thank you!

The open crumb and flavor are good as I always start with a poolish or prefermentation so definitely, there is no substitute for a long fermentation.

I can't understand why your channel doesn't have millions of followers. Your baking skills are truly second to none and I would like to wish you the very best for this year 2023 and beyond. Thank you so much for sharing your knowledge and talent.

Great detailed recipe. I will make these this weekend. Is it OK to use the stand mixer for the combining of all the ingredients? Thanks

Really good explanation...

nice video, how to do that with sourdough starter?

Magnificent

The sound when that baguette, wait can we still call them that ? Any the sound of that crisp crust... beautiful

LOVE YOUR CHANNEL!!🎉

Used this many times,perfect baguette everytime. Thank you

How does a steel pan with a chain inside create steam?? Is there also water it in?

🧡👍👍👍Thank you! Subscribed!

Having tried different methods over the years, the 2x18 hour fridge fermentation is my last destination. This gives me the absolute best color and taste. I had a little less oven spring than in this magnificently well explained video, but I blame it on my crappy oven (230°C max). I prefer dividing the bulk in 3 fat ones instead of 4, to compensate for my slightly smaller tray and baking stone. Thank you!

QUESTION FOR CLARITY: When the Poolish comes out of the first frig proofing, do you let it get to room temperature before adding the main dough ingredients, or do you add those ingredients when the Poolish is cold?

This is amazing, thank you so much! Quick question: is it possible to get thisnkind of result with flour with a smaller content of protein? Like 11 percent?

Have you ever seen a professional baker make baguettes. They do not gently form each of them like this. You can be much rougher with them, they will be fine.

Good job 👍

Interesting this way it doesn’t need lots of kneading like the break maker machine

Your presentations are extremely enjoyable to watch and follow. How about making sour dough baguettes ?

Beautiful texture!

I used 200 gr of flour, 200 water ang yeast for polish. Can you suggest how much should i prepare flour, water and yeast for the second dough then.

That is absolutely beautiful. Let eat😋

wonderful Video 👍

How can these come out so good with NO kneading?

Bake at 425 for 1/2 hour....

thanks great recipe . i would like to try your pizza dough

Have to ask. Of all the ingredient lists I’ve seen so far, this is the one that uses grams measurement for water and not ml. Are you using them interchangeably, meaning. That 10 gem of water is 10 gem volume of water??

I love your take on making baguettes, especially your scoring method and extended rises! Thanks.

Yes, pizza recipe please! thanks.

Hi there ! is poolish e sourdough start different!!

Hi ! I love your channel and especially the level of detail your give for your recipes. So helpful for rookie bread bakers! Question: How long should you parbake the baguettes and at what temp if you want to freeze them for later? Thank you!!