Mix poolish ingredients in stainless steel bowl, cover, and let sit until afternoon
Day One (Afternoon)
Add the rest of the ingredients, stir to mix (do not knead)
Let rest 30 minutes, then stretch and fold
Let rest 30 minutes, then stretch and fold
Let rest 30 minutes, then stretch and fold
Cover with plastic wrap and put in the fridge until morning
Day Two (Morning)
Divide and Shape
Turn onto lightly floured surface, cut and shape into 3 rounds
Let sit in tub for 45 minutes
Bulk Fermentation
Stretch into baguettes about 15 inches long
Place in lightly floured cloche or parchment paper.
Bake
Preheat oven, cast iron pan with water, and baking stone to 470°
Bake 15 minutes with steam
Bake 10 minutes without steam
Remove from oven and let cool on wire rack
Notes
If you aren't going to use all three baguettes in a day or two, wrap them in plastic wrap and freeze. They thaw in just about an hour and taste pretty fresh. These make great crostini.