Recently I made what author/baker Martin Philip calls “jiffy baguette.” It’s a classic yeasted baguette, something most sourdough snobs would not attempt. But the formula reminded me of something baker Jeffrey Hamelman said around “baguettes classically should be made with yeast.”
Though I have had issues with sourdough and yeasted versions, I now agree after trying this formula. It did not take a magic wand, just a long bulk ferment. Mine took four hours with successive folds, followed by a 45-60 minute final proof as a shaped baguette. The end result invited a slather of some French salted butter and voila, a beautiful crumb and crust.
![Points, and ends](https://www.stirthepots.com/wp-content/uploads/2024/05/436210048_17914960595934841_2448392572103435565_n-960x1024.jpg)
![End](https://www.stirthepots.com/wp-content/uploads/2024/05/438196414_17966432174734029_1844384060691741871_n-960x1024.jpg)
![Jiffy](https://www.stirthepots.com/wp-content/uploads/2024/05/441412852_17914960604934841_2886364083386028812_n-960x1024.jpg)
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