Bagette

By MissiAnn

Ingredients

• Poolish:
• 1 1/2 cup unbleached all purpose flour
• 2/3 cup cool water
• 1/4 tsp yeast
• Dough:
• 2 1/2 cup unbleached flour
• 1 1/2 tsp yeast
• 2 tsp salt
• 2/3 cool water

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

For the poolish:
Combine flour, water, and yeast in medium bowl and mix till blended. Let rise for 12 hours, overnight is good. It should dome and look aerated.

Dough:
Place the flour, yeast and salt in a bowl. Add the starter and water and mix the dough till it becomes cohesive- about 30 seconds. Cover and let rest 20 minutes. Knead the dough until elastic but not smooth. Transfer to a greased bowl. Cover and let it rise 2 hours folding it gently after 1 hour. Divide the dough into 3 pieces and gently form into logs. Let them rest for 20 minutes. Shape them into 13-14" logs. Proof the baguette in the fold of a towel until puffy- 30-40 minutes ( you can use a baguette pan that has been greased and cover with plastic.)
Preheat oven to 500*. just before baking score the loaves. Spray heavily with water and put into hot oven then lower the temp to 475* and bake for 20 minutes. Cool on wire racks.