Baguettes by noon?
New here and looking for help if possible please.
I'm quite new to breadmaking anything other than loaves, but love baguettes and have been trying out different recipes.
The problem that I'm having is even with recipes that require stading overnight (like the poolish starter) there's so much to do the next morning in terms of rises that I can never get a baguette finished for noon. Making it a pain if we want it for lunch not dinner.
Can anyone recommend a recipe that allows a lot of the work to be done the night before, so there isn't hours of rising in the morning?
Thanks in advance.