Poolish baguettes with long fermentation

Directions

1. Mix 1 gram of yeast with 330 grams of water, add 330 grams of flour, and mix until a smooth dough forms. ≈ 4 min
2. Let the covered poolish rest at room temperature for 12 to 16 hours, until it has reached its maximum volume and begins to deflate. ⏱ 16 hr
3. Add the remaining ingredients and the poolish to a large mixing bowl and knead for a long time, until the dough is no longer sticky. ≈ 10 min
4. If necessary, add very small amounts of water, but not flour: the dough should remain as is. ≈ 3 min
5. Let it rise for 2 hours. After one hour, fold the dough over itself from all four sides, bringing it towards the center. ⏱ 2 hr
6. Divide it into 4 portions, gently flatten them, and let them rest for 20 minutes on a floured board, covered with plastic wrap. ⏱ 20 min
7. Shape the baguettes, place them on a baking sheet, and cover them with plastic wrap. Place an object between them under the plastic wrap to help them rise in individual wells without spreading. ≈ 3 min
8. Let it rest for another hour. Preheat the oven to 240 °C (475 °F) with a dish of water at the bottom. ⏱ ≈ 1 hr
9. Slice the baguettes and bake them for 24 minutes, spraying them with a little water at the beginning of the baking process. ⏱ 24 min