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

Learn how to make the best authentic French Baguettes at home. Using this pre-ferment trick improves taste, texture and gives you that amazing open crumb!

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[douglash.]

Man, I'm so glad I found this channel. You explain everything the best.

[ivanhoe]

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.

[pstolson]

I cannot say enough about the quality of your content. So much excellence consistently packed into such tight packages! I don't know what your ambitions are for this channel, but in my humble opinion it should be at the top of the list for any serious cook. Can't wait for what's next!

[adelaolivero]

I think I won the lottery with your recipe💥💥💥. I baked today my fourth badge and they are ok but no bubbles inside.
Yours is incredibly descriptive, giving alternatives, etc. thank you much. I will try it in a couple of days. God bless you. ❤❤❤

[Simplycomfortfood]

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

[TheAiik]

Just made my first ever baguettes 🥖 according to your recipe, they turned out so good! I made a mistake though and didn’t score it deep enough in the middle, so it is a bit flatter in the middle, but the edges are perfect. Advice to anyone who’ll be doing this - consider making double amount of the dough, I wish I did at least, they are just too good! :) thank you for the detailed description of each step!

[damianaranguren]

Hey good job, man!! Thanks for being so clear and accurate with your instructions. Great teaching skills!

[tomtaylor]

I am a beginner bakery but I’m in constant pursuit of baguette

[actuallyimapanda]

Used this many times, perfect baguette everytime. Thank you

[downside]

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?

[hkkats]

Just found your channel. Absolutely love it. Well filmed, well presented, tips and tricks explained clearly and in a simple but meaningful way. I've been a home baker for years and always try to up my baking game some more. Thank you for your efforts.

[Ullmans]

Thank you for sharing your knowledge! And for using exact measurements in grams. I only use recipe's that measures in grams otherwise there's too much room for error

[invaderwashere]

Probably the simplest explanation I've seen on the tube to make these baguettes.. cheers

[ImForgivenToo]

WOW....beautiful and perfect baguettes !!! thanks for teaching us !!

[mwilliamanderson]

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

[garyjohnson]

I’m so pleased I found your channel. Your methods are a game changer for me. Overnight proving is genius.

[justrnfr]

Made my first successful bread ever with this exact technic, thank you SO MUCH - It is literally the best baguette i have had since i was in France last summer

[thegiftlady]

You make beautiful bread. The No Knead Sourdough was outstanding. 💋

[headdown]

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

[rondoty]

I loved this recipe.The poolish method to a good French baguette is the best. I like his wonderful accent and his simple directions. for him to give someone several ways to rise your bread from using a couche to using parchment paper. It's nice for professional bakers to understand that not all novices have these tools. Luckily for me I have been baking for a long time. So I have several couches. I made them myself. THE BREAD IS OUTSTANDING. THE CRUMB MADE ME SO PROUD TO SHOW IT OFF.