Menu Close


Baguette (Poolish Method)

Nice, crispy, and delicious baguette
Print Recipe
Servings4 loafs


Poolish (sponge)

  • 200 gr Bread Flour
  • 300 ml Water
  • .5 tsp Active Dried Yeast


  • 500 gr Bread Flour
  • 260 ml Water
  • 2 tsp Salt
  • 1 prep Poolish from previous step



  • Mix the flour, water, and active dry yeast and tightly cover with a tea towel. Place in the fridge for 8 hours or overnight. 
    If the poolish looks a little collapsed after resting overnight or for longer than 8 hours, that is okay - it will still work. 


  • Mix the flour, salt, water, and poolish gently with the back of a wooden spoon. Just combine the ingredients to make sure not to overwork the dough. 
  • Cover the dough with the tea towel and proof for 45 min at room temperature. 
  • On a wet surface with wet hand quickly degas the rested dough folding it about 4 times. 
  • Proof for the dough another 45 min 
  • On a floured surface split the dough into 4 pieces of approximately 310 grams each and pre-shape the baguettes. 
  • Cover with oiled cling film and rest for 15 min
  • Prepare a baker's couche by laying it out on the work surface and dusting it lightly with flour.
  • Dust the work surface next to the couche to shape the baguettes ensuring that the seam is well sealed. 
  • Transfer each baguette to the couche and cover with the tea towel (or the remaining fabric of the couche) and rest for 30 min
  • Preheat the oven to 230 degrees Celsius and place a dish with hot water in the oven 
  • Transfer the baguettes from the couche to a lightly oiled baking tray, spray with water, and with an extremely sharp blade score at a 45 degree angle. 
  • Place the tray with the baguettes in the preheated oven and give the oven cavity a few squirts with water (the generated steam from the water dish and squirts will make for added crispness)
  • Bake the baguettes for 20 minutes and turn the tray after 10 minutes if needed for even baking. 
  • Remove the baguettes from the tray and place on a cooling rack 
  • Enjoy! 


Room Temperature: If the room temperature is less than 23°C the proofing / resting time may increase. 
Baker's Couche: I use an inexpensive king size cotton pillow case I specifically got for making baguettes - cheaper than an actual couche and just as helpful. 
Baking Tray: I like to use a bespoke baguette baking tray with small holes in it as it makes for an all-around crispier baguette. 
Dough Folding: Grab the dough on end with both hands, lift up to let the other end droop down to the work surface and then fold the dough you are holding over. 
Steam in the Oven: Placing a dish with water in the hot oven and spaying the oven cavity with water will generate steam which makes for extra crispy baguettes. 
Nutrition Facts
Baguette (Poolish Method)
Amount Per Serving
Calories 633 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 1173mg51%
Potassium 175mg5%
Carbohydrates 127g42%
Fiber 4g17%
Sugar 1g1%
Protein 21g42%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.