Artisan Baguette Process from Start to Finish | No Edit

We made the most fluffy and crunchy baguettes without a single cut! Baguettes from start to finish with no edit. This recipe might be harder than the ones we shared before but all the hard work will pay off once you taste these incredible baguettes.

For this recipe, we used three different preferments: Pate Fermentée, Sourdough Starter and a Poolish. It might take longer but the rich and deep flavors are worth the time.

This is the recipe from the video, it allows for 1kg of dough.

Pate Fermentée
(16.6%) PF Strong flour: 92 grs
(13.3%) PF Water: 7 grs
(0.08%) PF Fresh yeast: 0.4grs
(0.38%) PF Salt: 2 grs
(0.5%) PF Olive oil: 3 grs

Sourdough Starter
(16.6%) SS Flour: 92 grs
(16.6%) SS Water: 92 grs
(0.16%) SS Sourdough starter: 1 grs

Poolish
(33.33%) P Flour: 184 grs
(33.33%) P Water: 184 grs
(0.03%) P Fresh yeast: 0.2 grs

Final Refreshment
(33.33%) FR Flour: 184 grs
(11.77%) FR Water: 65 grs
(0.75%) FR Sugar: 4 grs
(0.16%) FR Fresh yeast: 0.9 grs
(1.53%) FR Salt: 8 grs
(3%) FR Olive oil: 17 grs

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