French baguette with poolish

Poolish: whisk water with a pinch of yeast and flour; scrape down the container, cover with plastic wrap sealed with a rubber band.

Leave the poolish at room temperature 12 hours until bubbling and cracking.

Pour the water into the center of the poolish to release it and transfer to the mixer bowl with the remaining yeast, flour and salt.

Mix 5 minutes on low speed, then 5 minutes on medium speed, until smooth and coming away from the sides of the bowl. The dough is 75% hydrated; do not add more flour even if it looks soupy at first.

Dough temperature should be 75 to 80 degrees Fahrenheit, 24 to 27 degrees Celsius.

Cover with a wet kitchen towel and let rise 60 minutes.

Flour the dough, turn onto a floured surface without punching down, divide into four equal portions, deflate each gently and shape into loaves.

Rest the loaves covered on a floured linen couche or thick towel 20 minutes.

Flatten each loaf without losing too many air bubbles, fold down the top third and seal the edge with the heel of the hand; repeat once; roll into a long baguette.

Lay seam side up on a floured linen cloth, flour the tops, cover and proof about 45 minutes.

Flip seam side down onto an upside-down baking tray lined with a silicone mat and score with a blade or sharp knife.

Slide the mat onto the hot baking tray or pizza stone, spray water for steam, shut the door and bake about 20 minutes at 500 degrees Fahrenheit, 260 degrees Celsius.