Homemade Baguette

FOR THE POOLISH

1. In a medium bowl add the water, sprinkle the yeast on top and let sit 10 minutes, then stir to combine. Add the flour and mix just to combine. Cover the bowl with plastic wrap and let rest either at room temperature or in the fridge if your house it warm for 12-24 hours.
2. Once the resting period has ended, in the stand mixer add the water and sprinkle the yeast on top, let sit 10 minutes, then stir to combine. Add the poolish and the flour start to knead with the dough hook on speed #1, add the salt, continue to knead on speed #2 for 6-8 minutes, until the dough is smooth and compact. It will be a bit tacky, if it is overly sticky then add a bit more flour, or you could add a bit more flour when forming into a ball.
3. Move the dough to a lightly floured flat surface, form into a ball and place in a lightly oiled large bowl. Cover the dough and let it rise in a draft free warm place for 2-3 hours, until doubled.
4. Move the dough to a lightly floured flat surface, divide into two equal parts, cover with a clean tea towel and let it rest for 10-15 minutes.
5. Place a dough part on a lightly floured flat surface and gently pat into a rectangle fold the top half into the middle and pinch to close, then bring it down over the bottom, pinch the seams to close well, then shape the dough into the shape of a baguette, by gently rolling the dough, be sure you don't make the baguette longer then your oven! (My oven is on the smaller side therefore my baguettes were shorter). Continue with the second part. place on a piece of parchment paper and fold the paper to separate them, although they should be touching the paper. If you have a baguette pan, then be sure to dust it with flour so the dough doesn’t stick.
6. Place the baguettes on a piece of parchment paper and fold the paper to separate them, they should be touching the paper. (see photos) If you have a baguette pan, then be sure to dust it with flour so the dough doesn’t stick. Sprinkle the baguettes with a little flour, cover and let rise for approximately one hour in a warm draft free area.
7. Twenty minutes before the time has passed pre-heat the oven to 420F / 220C, and place an empty pan on the bottom shelf of the oven. If you are using a baking stone then place the stone on the middle shelf.
8. Score the top of the baguette, brush off any extra flour, but before placing the bread in the oven pour a cup of boiling water or 4 or 5 ice cubes into the pan, place the bread on the stone if using or leave on the parchment paper on the baking sheet. I like to spray the sides of the oven with water this will also create some much needed steam.
9. Bake the loaves for approximately 15 minutes or until golden brown. Immediately move to a wire rack to cool or eat warm. Enjoy!