Yeasted vs Poolish vs Sourdough Baguettes. Which One Should You Bake?

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There are three ways to make a baguette at home. Yeasted, poolish, and sourdough. They all end up looking like the same loaf, but the journeys are completely different.

In this video I walk you through all three. Who each one is for, when it makes sense to pick which path, and the three things that matter more than the recipe itself.

If you've ever stood in your kitchen wondering which baguette you should actually start with, this is the breakdown you've been looking for.

Pick yours for this weekend's bake-along:

🥖 No starter? Start here. https://pantry.bakinggreatbread.com/recipes/french-bread-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

🥖 Want bakery flavor without managing a starter? https://pantry.bakinggreatbread.com/recipes/classic-poolish-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

🥖 Active starter ready to go? https://pantry.bakinggreatbread.com/recipes/sourdough-baguettes?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

We've been climbing this staircase for three weeks. Couche on the ciabatta. Poolish on the ciabatta. Now scoring and the roll-out shape on the baguettes. Nothing wasted.

Watch the video. Pick your path. Drop questions before you bake. Easier to fix dough than crust.

Perfection is not required. Progress is.

Come bake with us.

— Henry ⭐🔥

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