Poolish half baguette

A recipe based on a pre-fermented poolish-style dough that gives a golden, crispy crust and a soft, airy crumb
• Pre-baking in an oven with a natural Alpine stone hearth gives the product a crispy crust?
• Two strokes of the blade contrast with the lightly floured crust to give the product an elegant appearance?
• Format suitable for catering professionals, particularly for sandwich preparation ??