The recipe is a straight copy of the one on the Weekend Bakery so if you like the look of the baguettes, (and they are fabulous) then please support them and get the recipe from them.
But this is how my baguettes looked at all stages of creation.
|Poolish at first|
|Poolish after 17 hours|
|Closeup of the Poolish after 17 hours|
|The rest of the ingredients are added.|
|After Stretch and fold x 3|
|Detail of scaled dough|