Classic French Baguette with poolish , multigrain sourdough baguette, sourdough baguette or overnight fermented sourdough baguette?
Overnight fermented sourdough batard and baguette.
You might think that the French Baguette is something really typical French
When you bite into a fresh, warm baguette, you probably think of Paris. But did you know that the iconic French baguette actually owes its existence to bakers from Austria and Poland?
Classic Baguette like they are done in France with poolish (an overnight fermented yeast dough)
In 1839, an Austrian man named August Zang opened a bakery in Paris. He brought two incredible things from Vienna that changed baking forever:
- The Steam Oven: This injected steam during baking to create that signature shatteringly crispy crust.
- White Loaves: He popularized long, elegant loaves made with high-quality refined flour.
Years later, French bakers combined these Austrian tools with new local laws to officially create the modern baguette we love today.
Currywurst Meister’s sourdough 5 grain baguette, one of our bestsellers
But what about that light, airy inside and sweet, complex flavor? For that, we have to thank Polish bakers!
In the 1840s, bakers in Poland invented a wet, bubbly starter made of equal parts flour and water with a tiny pinch of yeast. Viennese bakers adopted this clever technique and brought it to France.
The French fell in love with it and named it “Poolish” (an old word for Polish). This method allowed bakers to ditch heavy sourdough and make lighter, sweeter bread much faster. Today, a long, slow Poolish fermentation is the secret to a truly great baguette.
Our sourdough baguette is not as soft as the classic but it has a lot of flavor coming from the natural leavened dough