Fall is a great time for Chili, slow cooker stews, or just a nice charcuterie plate. All of which are yummy with some fresh French Bread. I have had good luck with the Classic Baguette recipe from King Arthur Baking, so I tried it again. I make the poolish the night before (around 5 or 6pm – before I get started on dinner) with the plan to cook it in time for an early dinner the next day. To do that, you need to get started at 7am the next day.
There are a lot of little steps to this one, so this is NOT ideal for a Saturday morning with a lot of activities. But if you know the next morning’s games are a washout, then game ON!
The only change I make to this recipe is for Step 12. I place the cast iron pan on the bottom rack of the oven while the oven heats in the bottom of the oven. And once I placed the bread in the oven, then I added 2 cups of ice cubes to the cast iron pan and shut the door quickly.
This recipe is a keeper, as long as you plan ahead of time for it and make your poolish. Enjoy!
Classic Baguette recipe from King Arthur Baking
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.