Poolish baguette
Calder Baguette
£2.80
300 gA proper crackling baguette on an overnight poolish, with a creamy, open crumb. Baked twice a day so there is always a warm one.
Baked Wed–Sun. On a Saturday it is usually gone by 11:30; a pre-order is held until we close.
- Flour
- Stone-milled white wheat
- Fermentation
- 16-hour poolish, 3-hour dough
- Hydration
- 74%
- Weight
- 300 g
- Baked
- Wed–Sun
- Keeps
- Best the same day
Allergens
Contains: Wheat (gluten).
May contain traces of: rye, sesame, seeds.
Trade: 12 × baguette for £21.60. Wholesale list
About the calder baguette
The baguette is the one bake that is not sourdough. It is raised on a poolish, a wet pre-ferment of flour, water and a pinch of yeast left overnight, which gives it a sweet, creamy crumb and the crust that shatters when you squeeze it.
We bake baguettes twice: first thing, and again at ten. A baguette is at its best within four hours of leaving the oven, so it is the one thing we would rather you bought late than early.
If you do have half left the next day, split it, brush it with oil and put it in a hot oven for five minutes.
“We switched our restaurant bread to Maltgarth two years ago. It lands at 7am, the invoice is monthly, and guests ask where it comes from.”
