Parisian style baguette with poolish

Combine 150 g room temperature water, a pinch of yeast and 150 g bread flour and ferment on the counter 12 to 24 hours to a poolish, which smells sweet and yeasty.

Put the ripe poolish in a stand mixer with 240 g warm water, 3 g instant yeast, 40 g bread flour, 11 g salt and 10 g diastatic malt powder.

Mix three minutes on low, then six minutes on high, until the dough holds itself together under a tug.

Ferment two hours in a covered bowl with a strength building fold at 30 minutes and again at 60.

Turn out onto a lightly floured surface and cut into four roughly 230 g pieces.

Pre-shape each piece, cover with a tea towel and rest 15 minutes, then shape exactly as for the second baguette.

Proof in a couche 45 minutes to an hour; this dough is too wet for the sheet tray and needs the linen to support it.

Flip each loaf seam side up onto cardboard and into the lightly floured challenger bread pan, then score four to five diagonal cuts with a lame.

Bake covered at 465F for 12 minutes, pop the lid off and bake 12 to 15 minutes more, 25 minutes in total.