Mini Baguettes

This recipe is courtesy of Adam Bush and its a very good one at that.

It is essential that you make the Poolish the day before but it does help with the crispness of the crust and ensure a fluffy inside.

Stretching and folding the dough at certain intervals helps build up the strength and evenly distributes the bubbles associated with Baguettes.

Finally, patience is also a requirement, both for the producing and the eating. Please allow them to cool down before getting the butter and demolishing them. Enjoy!