-
1
Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
-
2
This can be used then or refrigerated for up to 3 days.
-
3
Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
-
4
Cover bowl and let sit for 20 minutes.
-
5
Add salt and knead for 8 to 10 minuts until smooth.
-
6
Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
-
7
Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
-
8
Divide into 4 pieces. Roll into baguettes about 16 inches long.
-
9
Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
-
10
Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
-
11
Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
-
12
Remove to a cooling rack and allow to cool for 20 minutes before slicing.
