Large bakery enterprises operating in a three-shift mode, in their technological processes, mainly use methods for preparing dough on a thick dough, accelerated uncooked and uncooked methods. For small-scale production, these methods are not suitable due to the special mode of operation of most bakeries and workshops for the production of bakery products (CBI). The use of accelerated methods of processing raw materials increases the cost of finished products in connection with the use of improvers and acidifiers. Given the operating mode of small bakeries, it should be considered rational to use the cold poolish technology, characterized by prolonged fermentation for 12-24 hours with a minimum amount of yeast in the dough. Increasing the nutritional and biological value of products on poolish dough is ensured by the use of extruded oats with a modified chemical composition in exchange for a portion of wheat flour. Finished products were characterized by increased specific volume and porosity. The physicochemical and organoleptic characteristics of the French baguette produced by innovative technology met the requirements of the state standard. Baguette had good taste and aromatic characteristics, attractive appearance, elastic crumb with uniform porosity.