It sounds like there was too much flour added to the poolish, which caused it to have a thicker consistency than desired. For best results, we recommend measuring the flour by weight with a scale, or gently fluffing and sprinkling the flour into the measuring cup one spoonful at a time before leveling off with a knife. If you use these methods, you'll end up with light cups of flour that will produce a poolish that has the consistency of thick pancake batter, as shown in the photos above.

Also, be sure to cover the poolish with plastic wrap to prevent it from drying out or developing a hard crust on top. We hope you give this recipe another try and make the best homemade baguettes ever! Kye@KAF

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