Baguette made with poolish, a long-fermented dough

Directions

1. Dissolve the yeast in the water, add the flour, and mix until a smooth dough forms. ≈ 4 min
2. Let the poolish rest, covered, for 12 to 16 hours, until it has reached its maximum volume and begins to slightly deflate. ⏱ 16 hr
3. Place all the ingredients and the poolish in a large mixing bowl. Knead for a long time, until the dough no longer sticks excessively. ≈ 10 min
4. If necessary, add very small amounts of water: do not add any flour, the dough should remain as is. ≈ 3 min
5. Let the dough rise for 2 hours. After one hour, fold it over itself from all four sides, bringing it towards the center. ⏱ 2 hr
6. Divide the dough into 4 portions. Shape each portion into a slightly elongated form, then let them rest for 20 minutes on a floured board, covered with plastic wrap. ⏱ 20 min
7. Give the dough its final shape and let it rise for another hour. ⏱ ≈ 1 hr
8. To do this, place the baguettes on parchment paper and cover them with plastic wrap. ≈ 3 min
9. To prevent the baguettes from collapsing during proofing, place an object under the paper between them, so that they rest in indentations. ⏱ ≈ 1 hr
10. Cook for 24 minutes. ⏱ 24 min