In a recipe, when told to rise the dough in a warm place, it can be on top of a radiator, near a fireplace, in a turned off oven, with the light bulb on and a bowl filled with hot water (gives the desired heat and humidity that you want.) Sometimes, when the oven is busy, I use the microwave oven where I place a bowl of hot water.
You can add raisins, chocolate chips, chopped black olives or sausage to the dough after kneading. Add approximately 750 ml (3 cups) for this recipe, but you can garnish only some of the baguettes.
Breads poolish: this method is to let ferment for a few hours some of the flour with a small amount of yeast and enough water so that this "poolish" is liquid. It is added to the dough when kneading, with the remaining flour and some yeast. The long fermentation with very little yeast provides an excellent taste and helps the bread’s preservation.
