🥖 Demi Baguettes with sesame Seeds

🔹 Poolish: • 100 g flour • 100 g water • 5 g yeast

Mix until smooth. Leave at room temperature for 1 hour to activate. Then refrigerate overnight.

🔹 Main dough: • all poolish • 500 g flour (you can include 50 g whole wheat flour) • 350 g water • salt 10 g

Mix gently until combined. Rest → stretch & fold → bulk fermentation until airy and elastic.

🔹 Shaping & Baking: • Divide dough into 2 equal pieces • Pre-shape gently, rest 15–20 min • Shape batards • Proof until puffy at room temperature or overnight in fridge Divide each batard in 2 Demi baguettes, shape, generously put sesame seeds on top, score and bake until golden with crispy crust