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1
Place the water in a large mixing bowl.
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2
Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl along with the yeast.
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3
Stir until fairly dissolved.
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4
Add the flour and salt and stir until combined.
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5
Cover the bowl with a tea towel and set aside 15 minutes.
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6
Begin kneading the bread; the dough will be sticky, but keep the surface and your hands only lightly floured and incorporate as little excess flour as possible.
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7
Knead for 10 minutes.
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8
Rinse out and dry the bowl and return dough to the bowl.
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9
Cover with the tea towel and leave at room temperature for 1 hour.
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10
Gently turn the dough out onto a very lightly floured surface.
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11
Fold the dough in half and return it gently to the bowl.
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12
(Don't deflate it by punching or pressing on it.)
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13
Cover.
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14
Allow dough to rise 1 more hour, or until it holds the impression of your finger when lightly pressed.
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15
Gently turn the dough out again on a lightly floured surface.
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16
Cut dough into thirds.
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17
Gently shape each into a loose, fat log.
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18
Place on a lightly floured sheet pan, cover loosely and let rest for 15 minutes.
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19
Shape one piece of dough into a long snake by folding the long sides of the dough into the center 4 times, and then rolling it with your palms, applying pressure until it is approximately 13 inches long.
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20
Transfer the dough to a large sheet pan covered with parchment paper.
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21
Allow to rise until it just holds a fingerprint when lightly pressed but the dough still springs back slightly, 1 to 2 hours.
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22
When ready to bake, preheat the oven to 450 degrees and have a plant sprayer full of fresh water ready.
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23
Using a single-sided razor held at a 30-degree angle, slash the surface of the loaves vertically with 4 3-inch slashes.
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24
When the oven is hot, spray it 2 to 3 times with water and immediately put the bread in and close the door.
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25
Spray the oven (not the bread) again 2 more times during the first 6 minutes of baking.
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26
Bake until the bread is a deep, golden brown and sounds hollow in the center when it is tapped, about 14 to 16 minutes.
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27
Remove from the oven and cool the loaves on a wire rack.
