The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

French Bread-Using poolish vs. slow rise dough

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bakingmad

French Bread-Using poolish vs. slow rise dough

I just made some baguettes from dough proofed in the refrigerator for about 15 hours.  Yummy.

How do baguettes made from poolish compare?