The baguette with poolish is a pre-fermented dough with a bit of malt. It also has longer fermentation then the baguette tradition, which just uses commercial yeast.The malt adds a bit more color to the crusts, as well as converts the starches to sugar that feed the yeast. Malt is made by sprouting barley. Then it’s dried and ground to a powder, (diastatic malt).
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magnifique!