The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes

Ingredients

• For the poolish:
• 56 grams / 2 ounces bread flour
• 56 grams / 2 ounces cool water
• 1 gram / pinch fresh yeast
• For the final dough:
• 754 grams / 1 pound 10 2/3 ounces bread flour
• 511 grams / 1 pound 2 ounces water
• 16 grams / 1/2 ounce salt
• 6 grams / 1/4 ounce fresh yeast
• Poolish

Directions

1. Set up everything for the poolish, making sure the water is about 75 degrees. In a large mixing bowl, stir together the bread flour, water and yeast with a wooden spoon until evenly combined. Scrape the sides of the bowl, cover it with plastic film, and leave it to ferment at 70 degrees for 12 to 14 hours.
2. When you are ready to mix the final dough, get your ingredients organized. Put the bread flour and water in the bowl of a standing electric mixer fitted with the hook, and mix on low speed just until they come together. Turn off the mixer and let the mixture autolyse for 15 minutes.
3. Add the salt, yeast and poolish to the bowl, then mix on low speed for 5 minutes. Raise the speed to medium and continue mixing for about 8 minutes, until the dough gathers into a mass while still feeling a little tacky. Test the gluten by stretching a small piece into a window.
4. Coat a large bowl or container lightly with oil.
5. Transfer the dough into the oiled bowl. Cover the bowl with plastic film and leave it to ferment for 1 hour.
6. Take off the cover and fold the dough. Cover it again with plastic film and let it ferment for 1 hour more.
7. About an hour before baking, put the baking stone or tiles in the oven and preheat to 470 degrees. If you are using a pan for steam, place that in the oven now as well.
8. Dust a clean, level work surface lightly with flour.
9. Turn out the dough and divide it on the floured surface into four 350-gram / 12 1/2 ounce logs. Cover the pieces with plastic film and let them bench rest for 15 minutes.
10. Remove the plastic film and add a little more flour to the work surface if needed. Press the dough gently to release gas, then shape each log carefully into a baguette. Set each baguette seam-side down in a baguette pan. Cover with plastic film and proof for 45 minutes.
11. Uncover the loaves and score them right away with a lame or razor. For steam, add 1 cup of ice to the hot pan in the oven. Immediately move the bread pans onto the hot baking stone in the preheated oven.
12. Bake with steam for 25 minutes, until the crust is deep golden-brown and the sides feel firm when touched.
13. Take the baguettes out of the oven and move them to wire racks to cool.