Chewy White Bread Recipe That's Easy to Shape with Poolish | Campaillou - Busby's Bakery School

This is a recipe that I love to make, it uses a poolish ferment which gives it a great flavour and amazing squidgy texture. A bread for many uses that needs little shaping. We should really be using Campaillou flour but if you can't get it you can use French t55 with great results. For more baking videos check out my bread baking course at www.busbysbakery.com Let me know how you get on in the comments.

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