Homemade rustic baguette

👨‍🍳 Method

1. The night before, mix the poolish ingredients, cover and leave at room temperature for 12 hours.
2. Dissolve the yeast in the water, add the poolish and the flour and mix until no dry flour remains.
3. Rest for 20 minutes (autolyse), then add the salt.
4. Knead for 8-10 minutes until smooth and elastic.
5. Ferment for 1 hour, folding the dough every 20 minutes.
6. Divide into 3 pieces, shape into baguettes and place them on a floured cloth.
7. Second rise: 45 minutes, covered.
8. Preheat the oven to 240 °C with a tray of water at the bottom for steam.
9. Make 3 diagonal cuts with a blade and bake for 20-25 minutes until deep golden.
10. Cool on a rack for at least 30 minutes before slicing.