French Baguette

classic poolish baguette

Makes 3 baguettes · 152 kcal per serving

Ingredients

• 500 g Bread Flour
• 375 g Water
• 10 g Salt
• 2.7 g Instant Yeast

Method

1. Poolish: Stir the poolish flour, water, and yeast together until no dry flour remains. Cover loosely and ferment 12–16 h at room temperature (65–70°F / 18–21°C) until bubbly, domed, and faintly alcoholic-smelling. Use within 24 h.
2. Dough:
3. 1. Combine the poolish, remaining flour and water, salt, and yeast; mix until shaggy.
4. 2. Autolyse 20–30 min.
5. 3. Knead or fold until smooth and extensible.
6. 4. Bulk-ferment 1–2 h at room temperature, until ~50% larger.
7. 5. Divide into 3.
8. 6. Pre-shape into rough logs; bench-rest 20 min, covered.
9. 7. Shape into baguettes ~35–40 cm.
10. 8. Proof in a floured couche 45–60 min (poke test: springs back slowly).
11. 9. Preheat to 475°F / 245°C with a stone and a steam pan on the bottom rack.
12. 10. Score 5 diagonal cuts, transfer to the stone, and pour boiling water into the steam pan.
13. 11. Bake 20–25 min, until deep golden.
14. 12. Cool on a rack at least 20 min.