Ingredients

Poolish
• ¼ teaspoon active dry yeast
• ¼ cup warm water
• ¾ cool water
• 1 ½ cups + 2 tablespoons all-purpose flour
Dough
• ¼ cup warm water
• 2 ½ teaspoons active dry yeast
• 2 cups all-purpose flour
• 1 teaspoon salt

Instructions

Poolish
1. In a large glass bowl, put yeast in warm water. Stir. Let sit for 5 minutes.
2. Add cool water and stir together.
3. Add flour and stir vigorously until stretchy and smooth.
4. Cover with plastic wrap. At room temperature, let sit until tripled in size, for between 6-8 hours.
Dough
5. In a small bowl combine ¼ cup warm water and 2 ½ teaspoons active dry yeast. Stir and let sit for 5 minutes. Add to poolish and stir together.
6. Put 2 cups all-purpose flour and salt in a large bowl. Stir.
7. Add poolish to flour and salt mixture.
8. Use a sturdy electric mixer to combine the very stiff dough. If the flour is not incorporating, stir it in by hand with a large spoon.
9. Cover baguette dough with plastic wrap and let sit for 2 hours or until double.
10. Remove the plastic wrap and fold the dough over itself in the same direction twice. Cover again with plastic wrap and let sit for 2 hours or until double.
11. Remove plastic wrap and fold the dough over itself again in the same direction twice.
12. Cover with plastic wrap and let sit for 30 minutes until it is tender enough to handle and shape into long logs.
13. Line a large baking sheet with parchment paper. Spray with Pam®.
14. Remove plastic wrap. Divide dough in half. Press the dough flat onto a lightly floured surface. Fold it over itself in the same direction twice. Lift it off the surface and shape it into a long log.
15. Lay the log on the baking sheet. Repeat with the other half of the baguette dough.
16. Slice diagonally four or five slits across the top of each log of dough. Spray each log lightly with Pam®.
17. Lay a piece of waxed paper over the logs. Let rise for 75 minutes.
18. Preheat oven to 450 degrees.
19. Bake for 12-15 minutes or until baguettes are browned and hollow sounding when snapped/hit with your fingernail. Remove from oven and place on cooling rack.