Poolish for Baguette
Author: 
Recipe type: Dough Starter
 
Ingredients
  • 100 percent high gluten, high protein flour (12.5-14 percent protein content)
  • 100 percent water
  • 0.1 percent instant dry yeast
Instructions
  1. Mix ingredients for 4 minutes and then let ferment for 14-16 hours at 75-78 F.
Recipe by Pizza Today at https://pizzatoday.com/recipes/baguette/132984