Poolish baguette for Saturday
I’m going to have a go at the poolish version of the baguette on Saturday if I can. I do have some newbie questions though if anyone can help
- I have never shaped a baguette before. Is there a video somewhere that shows the technique for a beginner?
- When the instruction says cuts at 30-40 degree angle does that describe the angle across the midline with the razor at 90 degrees to the dough or dos it mean that the razor should enter the bread at a 30 degree angle?
- Last question: my oven claims to have a steam function for bread baking. Should I try that or ignore it and use hot water in a heated pan?
Real beginner questions but I’m keen to learn in time for the Saturday adventure of my first ever baguette 😝
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Poolish baguette for Saturday
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