Baguettes with Poolish. It’s been said that the baguette, although one of the simplest breads (being comprised of only flour, water, yeast and salt), is perhaps the most difficult bread to make well.
A good baguette has a thin, crisp crust, a light and airy crumb having a distribution of both large and small air pockets (alveoli), and a slightly sweet, almost nutty flavor. Being the perfectionist that I am, I would also add that a good baguette has to look enticing, being a feast for the eyes as well as the stomach. Poolish Baguettes. 70% Hydration Sourdough Boule.