📖 Instructions

1. Prepare the Poolish: In a mixing bowl, whisk together the flour, water, and instant dry yeast until well combined. Cover the bowl with plastic wrap and let it sit at room temperature for 12-16 hours, or until bubbly and nearly doubled in size.
2. Combine Dough Ingredients: In a large bowl, combine the proofed poolish, all-purpose flour, water, and salt. Mix with a dough scraper or your hands until a shaggy dough forms. Don't worry if it looks a little rough; that's perfectly fine.
3. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap and let the dough rest for 30 minutes (autolyse). This allows the flour to fully hydrate and develop gluten. After 30 minutes, perform a series of stretch and folds in the bowl. To do this, grab one side of the dough, stretch it upwards, and fold it over the center. Repeat this process around the entire bowl. Cover and let rest for another 30 minutes. Repeat the stretch and fold process 3 more times, every 30 minutes. After the final stretch and fold, let the dough bulk ferment for 1-2 hours, or until it has increased in size by about 50%.
4. Divide and Preshape: Gently turn the dough out onto a lightly floured surface. Divide it into 3 equal portions using a dough scraper. Gently shape each portion into a rough rectangle. Cover with plastic wrap and let rest for 20 minutes.
5. Shape the Baguettes: On a lightly floured surface, take one of the preshaped dough portions and gently stretch it into a long rectangle. Fold the top third of the dough down towards the center, then fold the bottom third up towards the center. Seal the seam with your fingers. Repeat this process, tightening the dough with each fold. Gently roll the dough back and forth to elongate it into a baguette shape, tapering the ends. The baguettes should be about 15-16 inches long. Repeat with the remaining dough portions.
6. Proof the Baguettes: Line a baking sheet with parchment paper. Place the shaped baguettes on the parchment paper, leaving some space between them. Score the tops of each baguette with a sharp knife or lame. Make shallow, angled cuts along the length of the baguette.
7. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside. The Dutch oven needs to be hot when you put the bread in, so make sure you let it heat up for at least 30 minutes.
8. Bake the Baguettes: Carefully remove the preheated Dutch oven from the oven. Place the baguettes (still on the parchment paper) inside the Dutch oven. Cover with the lid and bake for 20 minutes.
9. Remove Lid and Finish Baking: After 20 minutes, remove the lid from the Dutch oven. Reduce the oven temperature to 425°F (220°C) and continue baking for another 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. If not using a dutch oven, spray the bread with water a few times during baking. This ensures a crispy crust.
10. Cool and Enjoy: Transfer the baked baguettes to a wire rack to cool completely before slicing and serving. Trust me, the wait is worth it.