Why didn’t my baguette get big holes?

Because something knocked the air out of it. Most often it’s too much flour during shaping or pressing too hard when handling the dough. This dough needs to stay gassy—treat it gently once fermentation is underway.

Can I skip the poolish if I’m short on time?

You can, but you’ll taste the difference. Skipping the poolish gives you bread that looks like a baguette but eats more like a plain white loaf. The poolish is where most of the flavor and structure come from.

Do I really need a kitchen scale for this?

I strongly recommend it. Baguette dough is sensitive to hydration, and measuring flour by cups can throw things off fast. A scale removes guesswork and makes the recipe repeatable.

Why did my baguettes spread instead of rising?

Either the dough wasn’t strong enough yet, or it was over-handled. If the dough puddles on the counter, it needed more rest. If it feels tight and lifeless, it was worked too hard.

Can I bake baguettes on a regular sheet pan?

Yes. A baking steel or stone helps, but it’s not required. What is required is a fully preheated oven and a way to introduce steam during the first part of the bake.

How hot is too hot for baking baguettes?

For most home ovens, too hot means burnt bottoms before the crumb sets. Aim for very hot—but stable—and always preheat longer than you think you need. Pale bread usually means the oven wasn’t ready.

Is the dough supposed to be this sticky?

Yes. It should feel tacky, not wet. If it sticks slightly but releases cleanly, you’re right on track. Adding extra flour at this stage is the fastest way to ruin the crumb.