Homemade Baguette

Ingredients

• ½ cup water (plus 3 tablespoons )
• 1 pinch instant yeast
• 1 1/4 cups all-purpose flour
• ½ cup water (plus 3 tablespoons )
• 1 teaspoon salt
• 1/2 + 1/8 teaspoon instant yeast
• 2 1/2 cups all-purpose flour

Steps

1. 1

   The night before, dissolve the yeast in the water for the Poolish, then mix in the all-purpose flour. Cover and let it ferment at room temperature for 12-16 hours, or overnight. Once the Poolish has bubbles breaking on the surface and has started to wrinkle, it’s ready.

2. 2

   Transfer the Poolish to the bowl of a stand mixer fitted with a dough hook. Add water, salt, yeast, and all-purpose flour, and knead the dough on slow speed for 2-3 minutes. Cover and let it rise for two hours, performing a stretch-and-fold at the one-hour mark.

3. 3

   Divide the dough into three equal pieces. Cover and let them rest for about 20 minutes. Shape each piece into a baguette about 12 inches long, then cover and let them rise for 60 to 90 minutes.

4. 4

   Score the baguettes and bake in a preheated oven at 450°F (232°C). Place a tray of water below the baguettes while baking to create steam in the oven. Bake for about 25 minutes. Remove from the oven, let cool, and serve.