Thank you very much for sharing your method with us Pascal!
Sounds like you made this recipe truly your own.

Enjoy your baguette baking,

Ed & Marieke

Hallo Adri,
Dat ‘gedoe’ verandert hopelijk als je het vaker doet 🙂 en je het recept eigen maakt. Het wordt dan ook steeds leuker en beter. Ons advies is altijd: Maak aantekeningen van wat werkt en wat niet werkt. Zo ga je naar je ideale versie, voor jouw handen, ingrediënten en oven.
Wij gebruiken biologische tarwebloem (onze favoriet komt van Molen de Zandhaas uit Santpoort) met een eiwit- / proteïne-gehalte van ongeveer 12.5 %.

Heel veel december-bakplezier en een mooie kerst!

Ed & Marieke

Thank you David, for sharing your baguette baking experience and your own tips on a variation that sounds like a winner too!

Happy Holiday baking and feasting for you and your family

Thank you so much for your assistance and shared baking knowledge and experience.

Hi Besa,
I was just passing by and saw your questions, I am not affiliated with the site but I can provide answers.

The 24 hours method is not a sourdough starter, but instead a pre-ferment (of which sourdough starter is a specific kind). There are two different ways the word “sourdough” is used: some people use it to mean the flavor and others the ability to make bread rise without adding yeast.

If you only care about the flavor of sourdough, then making pre-ferments for only 24 hours can be perfect. Many people even use part of their starter to make specific pre-ferments for different breads.

If you want to make bread without adding yeast (“naturally leavened bread”) then you will have to make a starter, as the 24 hours won’t be enough to build strength of the yeast to make the bread rise quickly. The first day it may take 24 hours for it to double, but mine only takes 3 hours (and triples after 6)! The yeast is quicker, but they need to work with the bacteria, which take longer to establish.

Don’t worry, though! You can buy existing starter if you’re worried about how long it takes to make (or maybe get some from a friend). You can also keep the starter in the fridge and feed it only once a week or a few hours before you bake once it’s established.

Hopefully this helps!

I just found your website and I would like please to ask you a question regarding sourdough starter. I do not understand the process or better to ask why do we have to wait for sourdough starter for 7 days discarding half and adding same flour and water when just after the first 24 hours it is doubled in size and it smell pungent?
I do not bake a lot and I don’t have time to feed the starter and keep going for years!
My question is : after the initial process of sourdough starter being on the counter for 24 hours it doubled in size and is bubbling can I use right away without feeding for another 6 days? and each time when I need it to make new one again use after 24 hours?

is my short version a real sourdough starter ?

Thank you so much

Line the pan with parchment paper and after 20 minutes remove pan and return baguettes to oven (on parchment) to brown the bottoms. (use a peel)

Handle the dough gently o as to not deflate.

A standard poolish is 1:1, the weight of the water is 100% of the weight of the flour, not 50%. This poolish is 5:4 , the weight of the water is 80% of the weight of the flour, hence drier.

Another note, I stretch and fold about four times