For the poolish, mix the flour, water, and pinch of yeast in a bowl and cover with plastic wrap. Leave it on the counter overnight.

 

The next morning combine the rest of the ingredients with the poolish to form a sticky dough. Over the next three hours perform a series of stretch and folds 30 minutes apart. During the last hour be gentle with the dough.

 

Divide the dough into 4 balls and pre-shape into rounds. Allow to bench rest for 30min.  

 

Shape the baguettes and allow them to rise for an hour in a floured couche or kitchen towel. During the rise preheat the oven to 500 degrees. Have your steam pan heating in the oven - I recommend a cast iron skillet if available, a metal loaf or pie or sheet pan that you wouldn't mind warping also works.

 

About 15 minutes before baking prepare your steam towels. Roll dry towels and place in loaf pan. Heat either by adding hot water to the loaf pan and heating in the microwave for five minutes, or by pouring boiling water on them. Once damp towels are steaming, place into the oven. While the towels are creating steam in the oven, put a kettle on to boil for your steam pan.

 

Move the risen loaves to a piece of parchment, score with a razor, and transfer into the hot oven.

 

Add about 1/2 cup of boiling water to the steam pan. Close the oven door and reduce the temperature to 460 degrees. Bake for 20-25 minutes or until thoroughly browned.

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