Mix poolish, cover, and let rise at room temperature overnight. It should double in volume, be very bubbly and smell good.
Mix all other ingredients except salt and let sit covered for 25 minutes approximately.
Sprinkle with yeast and knead by hand or dough hook in a mixer for about 8 minutes. Stretch and fold letter-style and place in straight sided clear container for 20 minutes.
Stretch and fold twice more 20 minutes apart and let rise until doubled or more in volume.
Gently divide into 3 pieces about 330 grams each.
Shape into baguettes, place on parchment folding to support each loaf, cover with oiled plastic and let rise (proof) 40 minutes or until 1 1/2 times in volume. 2 ounces of dough in a small juice glass with aid in seeing when the proof is done.
Glaze with egg wash or milk if desired and score.
Bake in a 425F oven with a steam pan (shallow pan with 1 cup hot water) on the bottom of the oven for 8 minutes.
Remove water pan, rotate loaves 180F and bake for 7 or 8 more minutes until 205F internally.
Cool on a rack for 20 minutes before slicing.