Tartine Baguettes
I got this recipe from Chad Robertson's "Tartine Bread" book. I love it because it uses both a poolish AND a levain. It took a while get the recipe down because the ingredient amounts were kind of wacky. But once I got it, I've made these a bunch. The crumb is more like a sourdough crumb and much chewier than traditional baguettes. But that is also a function of the flour I use which is close to whole grain (it's like a T85 flour).
I got this recipe from Chad Robertson's "Tartine Bread" book. I love it because it uses both a poolish AND a levain. It took a while get the recipe down because the ingredient amounts were kind of wacky. But once I got it, I've made these a bunch. The crumb is more like a sourdough crumb and much chewier than traditional baguettes. But that is also a function of the flour I use which is close to whole grain (it's like a T85 flour).