Baguette from Forkish poolish dough
Here are a couple of pictures of a short, stubby baguette (really a "batard" more than a baguette I realize) that I baked yesterday. I used the poolish dough from the new book by Ken Forkish (which I really like) that had been in the refrigerator since last Saturday (5 days basically). I shaped it into a dough ball straight from the fridge, covered it and let it warm for a half hour, and then shaped it for the loaf and let it proof covered for an hour while the oven was heating. The crumb was light and airy and it had pretty phenomenal oven-spring.