Poolish

• in a bowl add the 300g of wheat flour type 00 and the yeast
• mix in dry
• add the water so the poolish is hydrated
• mix it with a spoon
• once combined cover it with a cling film and leave it at room temperature for one night
• to proof our yeast use a jar and add 1tbsp sugar
• add 400 ml lukewarm water and 14g yeast
• mix it with a spoon
• set aside and wait until foam and bubbles are formed on top
• add the poolish to the stand mixer
• add the water with the yeast
• break up the poolish with a spatula
• add 700g of wheat flour type 00
• add 25g of sea salt
• start the stand mixer on low until everything is fully combined
• switch it to medium and let it knead until the dough releases from the pole around 8-10 minutes
• transfer it to an oiled wider bowl and let it rest for 30-40 minutes until double in size
• flip and fold up and over itself until you have achieved a good gluten network in the dough
• let it rest for another 30 minutes
• lightly flour your work surface as well as your spatula
• take out of the bowl the dough and place it on your working surface
• divide the dough in equal parts
• side fold them over itself and stitch them together
• shape them into a round ball and let them rest for 15-20 minutes
• continue the same process for the rest of the dough balls
• flip the dough ball upside down and punch it out into a rectangular shape
• roll from the top and punch so to create a seam with your fingertips
• once you have that closed, roll it out to a baguette size
• in order to simulate the thick linen cloth (Kush) that the bakeries are using, fold baking paper in the shape of a baguette
• cover them with tea towels and let them proof for 45 minutes
• inside your oven place two pizza stones and in the bottom a cast iron pot that we will add hot water to create steamy environment for the baguettes to rise before they form a crust
• preheat your oven at 250℃ - 482℉
• score them using a scalpel or a sharp knife
• bake them for 15-20 minutes
• ready to serve