Classic Baguettes

Name: Classic Baguettes
Yield: 3 baguettes
Ingredients: 113 g Water; 0.0625 tsp Active dry yeast; 120 g All-Purpose Flour; 255 g Water; 1.5 tsp Active dry yeast; 420 g All-Purpose Flour; 12 g Table salt

A crisp crust and airy crumb, built overnight.

19 hours 50 minutes3 baguettes

Ingredients

Ingredients for3 baguettes
Ingredient	Amount
Poolish
Water	113 g
Active dry yeast	0.063 tsp
All-Purpose Flour	120 g
Dough
WaterLukewarm.	255 g
Active dry yeast	1.5 tsp
All-Purpose Flour	420 g
Table salt	12 g

Method

1
Mix the poolish water, pinch of yeast and 120g flour; leave covered for roughly 14 hours. Knead with the remaining dough ingredients.
2
Rest 45 minutes, fold, then rest another 45 minutes. Divide into three, round and rest 15 minutes.
3
Form 40cm baguettes, support them on a floured cloth or tray and proof 45–60 minutes.
4
Slash and bake at 230°C/450°F with your usual safe steam setup for 24–28 minutes. Cool on a rack.