French Baguette With Poolish

READY IN: 8hrs 16mins




  • 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.