Preparation Method
- Make the poolish: In a medium bowl, stir together ½ cup (120 milliliters) water and yeast. Add flour and stir thoroughly by hand until smooth and no dry bits of flour remain. Cover the bowl with plastic wrap. Let the poolish stand at room temperature for 14–16 hours.
- Make the dough: In the mixing bowl of the stand mixer fitted with the dough hook attachment, add poolish, ½ cup (120 milliliters) water, and yeast. Add flour and salt, and beat on medium-low speed (3–4) for 3 minutes. Increase the speed to medium (5–6) and beat until the dough is smooth, 3–4 minutes.
- Grease a large bowl and add the dough, turning to coat. Cover the bowl with plastic wrap and let rise in a warm, draft-free place for 1½ hours, folding the dough after 45 minutes.
- Punch the dough down and turn out the dough onto a floured surface. Divide the dough in half. Shape each portion into a log and gently flatten the dough into a rectangle so one long side is nearest you. Fold down the top third of the dough over the center third of the dough, pressing the seam to seal. Fold up the bottom third of the dough over the folded portion, pressing to seal. Now fold the entire portion of the dough lengthwise in half, bringing together both long edges at the bottom. Using the heel of your hand, press the edges firmly to seal. Roll the dough into a 15-inch-long (38-centimeter-long) log, tapering the ends as you roll. Place the logs seam side down on a baguette pan. Dust the top of each baguette with flour. Cover with plastic wrap. Let rise in a warm, draft-free place for 45–60 minutes.
- Preheat the oven to 500°F (260°C) with a rack set in the middle position.
- Using a lame or razor blade, score the tops with diagonal cuts. Place the bread in the oven and immediately reduce the oven temperature to 475°F (250°C).
- Bake until the baguettes are golden brown, 10–12 minutes. Let cool on a wire rack.
Pro Tip
When scoring loaves, make quick, deliberate strokes to get the cleanest lines and cut at a 45-degree angle, about ¼-inch deep.
