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Home > French Bread-Using poolish vs. slow rise dough
August 8, 2006 - 6:44pm
bakingmad's picture
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?

 

 

 

 

Source URL: http://www.thefreshloaf.com/node/1125/french-bread-using-poolish-vs-slow-rise-dough