Crumbs baguettes are leavened. Leaven is like a one day yeasted starter. We mix together some flour, water and a tiny amount of yeast the night before. In the morning we add this leaven to the freshly mixed baguette dough and then make baguettes over the next 24 hours. As a result, they don’t have the sourdough taste but they have the sourdough texture: slightly chewy and very open crumb.
