Classic Crusty French Baguettes

Method

1. 1

   Step 1: The night before, stir the poolish flour, cool water and pinch of yeast into a thick batter, cover and leave at room temperature 12 to 14 hours. It is ready when the surface is covered in bubbles, slightly domed and smells pleasantly boozy.

2. 2

   Step 2: Add the lukewarm water to the poolish and loosen it, then add the bread flour, salt and remaining yeast. Mix until no dry flour remains, then slap and fold on the counter for 5 minutes until the dough is smooth, slightly tacky and starts to hold a shape.

3. 3

   Step 3: Let the dough rise, covered, for 2 hours, giving it a gentle set of folds at 30, 60 and 90 minutes. It should end up airy, domed and about 1 1/2 times its original size.

4. 4

   Step 4: Divide into 2 equal pieces, pat each into a rough rectangle and roll it up loosely into a short log. Rest seam side down, covered, for 30 minutes so the gluten relaxes enough to lengthen without tearing.

5. 5

   Step 5: Pat each log flat, fold the top third down and seal with the heel of your hand, then fold in half lengthwise and seal the seam firmly. Roll from the center outward with light pressure to about 15 inches, tapering the ends, and set seam up in the pleats of a well-floured couche or kitchen towel.

6. 6

   Step 6: Proof covered 40 to 50 minutes, until the loaves look puffy and a fingertip dent springs back slowly. Meanwhile heat the oven to 475F with a baking stone or upturned sheet pan inside and a cast iron skillet on the bottom rack.

7. 7

   Step 7: Roll the loaves onto a semolina-dusted board or parchment, seam down. Holding a razor almost flat, make 4 or 5 overlapping slashes about 4 inches long and 1/4 inch deep that run nearly parallel to the length of the loaf.

8. 8

   Step 8: Slide the baguettes onto the stone, pour 1 cup boiling water into the skillet and shut the door fast. Bake 24 to 28 minutes, until deep golden with darker ears, the loaves sound hollow when tapped underneath and the center reads 205F.

9. 9

   Step 9: Cool on a rack at least 30 minutes; the crust keeps crisping as moisture leaves the crumb.

• #vegan
• #dairy-free