The colonists may not have won the revolutionary war, so why not bake baguettes to celebrate Independence Day? So, I took a break from whole grain breads and tried my hand at traditional baguettes (“Almost No Knead Baguettes” from Breadtopia site).
Here it is step by step:
The poolish is started the evening before –
Simple ingredients, unbleached, all-purpose white flour; salt; water; yeast – ready to add to Poolish
During four brief in-bowl kneads with 10-minute intervals to end with very smooth, wet dough
After four brief in-bowl kneads (10-minute intervals), and a one-hour rise
Streatch and fold, and shape and set to reast for 15 minutes
Shaped for final one hour final rise