Breads · ALWAYS FREE
Poolish mini baguettes
Four narrow crusty loaves made with a precisely weighed overnight yeast preferment, folded dough and shallow diagonal scores.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- The evening before, stir about 5 ¼ oz (150 g) flour, about ½ cup + 2 ¼ tbsp (150 g) water and 3/10 g yeast into a loose paste. Cover and leave at cool room temperature about 68–72 F /20–22 C for 12–14 hours, until well bubbled and slightly domed or just beginning to flatten. Use a scale that resolves 1/10 g; do not guess this small yeast amount.
- Next day stir the remaining 3 g yeast into about ¾ cup (170 g) water at about 100 F /38 C and wait 5–10 minutes. Mix with all poolish, about 11 oz (310 g) flour and salt. Knead 6–8 minutes until cohesive and elastic; reserve the 20 g handling flour for later.
- Cover in a clean ungreased bowl and let rise about 2 hours. At 40 and 80 minutes, lift one side of the dough and fold over the center; repeat around all four sides. Cover again after each fold. The dough should become airy and expanded.
- Divide into 4 equal pieces using some reserved flour. Gently flatten, fold into short logs and rest covered 20 minutes. Flatten each lightly, fold its long edges inward, seal the seam and roll from the center outward into a 28 cm narrow loaf. Use the rest of the measured handling flour on the board and loaf surfaces; incorporate clean surplus rather than discarding it.
- Put all 4 loaves seam-down with about 5 cm between them on a large parchment-lined baking sheet. Cover loosely and proof 45–60 minutes until puffy and a light indentation returns slowly. Preheat oven to 450 F /230 C during the final 30 minutes with an empty metal steam pan on a lower shelf; never use glass.
- Uncover and make 3 shallow overlapping diagonal cuts along the top of each loaf with a sharp blade, keeping hands clear. Load the baking sheet. Carefully pour about ¾ cup + 1 ½ tbsp (200 ml) boiling water into the metal steam pan, keep face and hands away from steam, and close the door. This process water is not a recipe ingredient. Bake 23–28 minutes until deep golden, rotating after 15 minutes if needed; avoid opening the steam pan.
- Cool uncovered on a rack at least 45 minutes before slicing. The 1290-minute allowance is about 21½ hours including a 14-hour poolish, mixing, rises, shaping and cooling; cooler conditions may take longer. If the sheet cannot hold all loaves without crowding, refrigerate the second batch during the first bake and add another bake interval.
- Serve half a loaf per portion. Once completely cool, wrap and keep for up to 2 days at room temperature or freeze; re-crisping later adds time. No butter, oil or egg wash is included.
Estimated nutrition
Per serving · 1 of 8- Calories
- 218 kcal
- Protein
- 7.4 g
- Total carbohydrate
- 43.7 g
- Total fat
- 1 g
- Total sugars
- 0.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four equal dough loaves, half each per serving; no fermentation nutrient discount or measured cooked weight. Contains wheat. Vegan/Dairy-Free ingredients only, subject to labels and separate equipment.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Complete ingredient review of Poolish mini baguettes: bread flour; water; active dry yeast; fine salt. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Vegetarian: Complete ingredient review of Poolish mini baguettes: bread flour; water; active dry yeast; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Poolish mini baguettes: bread flour; water; active dry yeast; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
