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1
Prepare the mise en place for the poolish, taking care that the water is about 75 degrees.
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2
To make the poolish, combine the bread flour and water with the yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70 degrees for 12 to 14 hours.
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3
When ready to make the final dough, prepare the mise en place.
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4
Combine the bread flour with the water in the bowl of a standing electric mixer fitted with the hook. Mix on low speed until blended. Stop the mixer and autolyse for 15 minutes.
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5
Add the salt along with the yeast and poolish and mix on low for 5 minutes. Increase the mixer speed to medium and mix for about 8 minutes, or until the dough has come together but remains slightly sticky. Check the gluten development by pulling a window.
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6
Lightly oil a large bowl or container.
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7
Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 1 hour.
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8
Uncover and fold the dough.Again, cover with plastic film and set aside to ferment for 1 hour.
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9
About an hour before you are ready to bake the loaves, place the baking stone or tiles into the oven and preheat to 470 degrees. If using a pan to create steam, place it in the oven now.
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10
Lightly flour a clean, flat work surface.
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11
Uncover the dough and divide it into four 350-gram / 12 1/2 ounce logs on the floured surface. Cover with plastic film and bench rest for 15 minutes.
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12
Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each log into a baguette. Place each baguette, seam-side down, into a baguette pan. Cover with plastic film and proof for 45 minutes.
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13
Uncover the dough and, using a lame or razor, immediately score the loaves. To make the required steam, add 1 cup of ice to the hot pan in the oven. Immediately transfer the bread pans to the hot baking stone in the preheated oven.
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14
Bake, with steam, for 25 minutes, or until the crust is a deep golden-brown color and the sides are firm to the touch.
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15
Remove from the oven and transfer to wire racks to cool.
