Baguette

This is not full technique description. But gets the quantities.

Poolish

0.50 lb water

1/8 tsp yeast

0.50 lb flour

Mix all reasonably in a bowl or container.

Cover, allow to sit for 12 to 15 hours

Bread

0.55 lb water

poolish from above

1/2 tsp yeast

1.0 lb flour

1/2 T salt

Mix poolish, water, yeast thoroughly

Add (about) half the flour, mix well

Add salt and remainder of flour. Knead for 5-8 minutes. The dough will be very wet and sticky.

Spray bowl or container with oil or non-stick. Put dough in the bowl and cover. Allow to sit for 1 hour.

Dust the worksurface lightly with flour. Turn the dough out onto the surface. Fold top to bottom, bottom to top, left to right, right to left.

Return to bowl or container and cover, allow to sit for 1 hour.

Dust the worksurface and fold the dough again.

Cover the dough on the worksurface with plastic, allow to sit 30 minutes

Divide into three pieces in roughly oval shape with minimal handling. Dust pieces lightly with flour.

Cover with plastic, allow to sit for 30 minutes

Set oven to preheat to 475 with baking stone and cast iron pan.

Lengthen ovals on to dusted surface. Fold top down and bottom up meeting in middle. Slap down the dough moderately. Fold top to bottom. Seal with palm of hand. Roll as necessary to get to the right length.

Place dough in couche. Cover with excess couche. Allow to sit 45 minutes

Transfer dough to parchment on top of peal. Allow room inbetween loaves. slash the top of the loaves.

Place in oven parchment on stone. Immediately a 1 cup very hot water to pan and quickly close oven. Set timer for 38 minutes

After 8 minutes, remove the water pan from oven.

When the timer goes off check bread color. Prefer darker to lighter. When done, pull from oven, allow to cool before eating.