DAY 1 EVENING
POOLISH
200 grams all-purpose flour
200 grams water
3 grams dry active east
Leave in the refrigerator overnight and one hour on the counter DAY 2 MORNING
LEAVEN
1 tablespoon mature starter
220 grams bread flour
220 grams water
Leave on the counter overnight.
DAY 2 MORNING – AFTERNOON
400 grams leaven
400 grams polish
500 grams water
650 grams all-purpose flour
350 grams bread flour
24 grams salt
Bulk rise 2-3 hours. Turn the dough about every 40 minutes. After the bulk rise shape the baguettes and let them rise for another 1.5 – 2 hours.
Bake at 475 F with steam for app 30 minutes (until golden brown).
Let cool down for half hour – hour on the wire rack.
