Baker’s Reserve Baguettes

To make the poolish: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine the poolish ingredients and mix until a soft dough forms.  

Cover the poolish and let it rest at room temperature for 12 to 16 hours; overnight works well. The poolish should have expanded and become bubbly. 

To make the dough: Mix and knead everything together — by hand, mixer, or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit to the bottom of the bowl. 

Place the dough in a lightly greased medium-sized bowl or container, cover the bowl, and let the dough rest and rise at room temperature for 45 minutes before giving it a bowl fold: Gently deflate the dough and fold its edges into the center, then turn the ball over in the bowl.  

Cover the dough and let it rise for an additional 45 minutes, until it's noticeably puffy. 

Transfer the dough to a lightly floured work surface and divide it into three equal pieces (315g each). Gently preshape each piece of dough into a tube about 5 1/2" to 6" long and place seam-side down on the work surface. Cover with greased plastic wrap and let rest for at least 15 minutes (up to 60 minutes).  

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Rotate the dough 180° and repeat folding and flattening. Repeat the entire process once more; the dough should start to elongate.  

With the seam-side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end. 

Place the shaped baguette seam-side up onto a heavily floured couche. Gently fold about 1" of the linen up and place it against the baguette to support it and separate it from the next. Repeat with the remaining dough.  

Cover the baguettes with lightly greased plastic wrap and let rise for 45 to 60 minutes, until slightly puffy but not doubled. 

Toward end of rise, preheat oven to 450°F with baking steel or stone in the center position and an empty cast iron pan on the lowest rack. 

Working with one baguette at a time, gently roll it onto a transfer peel, then roll it back over onto a piece of parchment, seam-side down. Slide the parchment onto a baker’s peel. (If you don’t have a transfer peel, roll the baguettes onto a piece of parchment, seam-side down, and then place the parchment on a baking sheet.) 

Using a baker's lame or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette. 

Use the peel to load the baguettes, parchment and all, onto the hot stone or steel. Carefully pour about 1 1/2 cups (340g) water into the cast iron pan, then quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise and give them a lovely, shiny crust. Be sure to wear good oven mitts to protect your hands and arms from the hot steam.

Bake the baguettes for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both the baguettes and oven are at room temperature. 

Storage information: Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.