Bakehouse · French
Crusty Demi Baguettes
An overnight poolish builds a wheaty, faintly tangy flavor inside these short loaves, and a blast of steam sets a crackling shell. Three confident slashes open into ragged ears that shatter when you tear into them.
Test kitchen note: Score at a shallow 30 degree angle with a razor, overlapping each cut by a third, so the ears lift instead of spreading flat.
Method 7 steps
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The night before, stir the poolish flour, water and pinch of yeast together, cover and leave on the counter 12 to 14 hours until bubbly and domed.
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Mix the poolish with the bread flour, lukewarm water, remaining yeast and salt until shaggy. Rest 20 minutes, then give the dough four sets of stretch and folds, 30 minutes apart.
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Let the dough finish rising until airy and about 50 percent larger. Divide into 2 pieces, pre-shape into loose rectangles and rest 20 minutes.
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Shape each piece into a 12 inch log with gently tapered ends. Lay them seam up in a floured linen couche and proof 40 to 50 minutes.
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Heat the oven to 475F with a baking stone and a metal pan on the lower rack. Flip the loaves onto parchment and make three overlapping diagonal slashes on each.
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Slide the loaves onto the stone, pour 1 cup boiling water into the metal pan and close the door quickly. Bake 12 minutes, remove the steam pan and bake 10 to 12 minutes more until deep gold.
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Cool on a rack for at least 20 minutes; you should hear the crust crackle as it contracts.
That is the whole pie. Enjoy every slice.
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