25 Years Ago This Was the Only Bread Chefs Talked About
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Every single one of my recipes can be printed off at https://www.billyparisi.com My classic French baguette recipe uses a traditional poolish pre-ferment for incredible flavor, a crispy, golden crust, and a light, airy crumb. It’s my favorite foolproof, bakery-style bread for sandwiches, crostini, or for enjoying fresh with butter. Makes 3 baguettes. → Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/classic-french-baguette/ MY EQUIPMENT: CAMBRO CONTAINER: https://amzn.to/4yWFZPN SCALE: https://amzn.to/4whlc7D DOUGH WHISK: https://amzn.to/4fjKJXR STAND MIXER: https://amzn.to/4yz7C0R DELI CONTAINERS: https://amzn.to/4x6FIrH BENCH KNIFE: https://amzn.to/4yDyJI3 CUTTING BOARD: https://amzn.to/46uq1OR MICROPLANE: https://amzn.to/4uxs27O HALF SHEET PAN: https://amzn.to/3AbGnjr SHEET PAN RACK: https://amzn.to/3YvSeCR PARCHMENT PAPER: https://amzn.to/3Yuu8bA CARBON STEEL PAN: https://amzn.to/4cevScr NON-STICK PAN: https://amzn.to/3ysy2XX STAINLESS PAN: https://amzn.to/3WO1dho CHEF
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