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+Poolish Baguettes
+
+JMonkey
+
+I don’t make white breads often, but there’s nothing quite like a few
+homemade baguettes to accompany an elegant meal. This recipe was
+adapted from “Bread” by Jeffrey Hammelman.
+
+**Overall formula**
+
+* White flour: 100%
+* Water: 66%
+* Salt: 2%
+* Instant yeast: 0.36%
+* 33% of the flour is pre-fermented as a poolish at 100% hydration
+  with .07% yeast
+
+**Poolish**
+
+* White flour: 160 grams or 1.25 cups
+* Water: 160 grams or ½ cup + 3 Tbs
+* Instant yeast: Just an eeny-weeny pinch (about 1/32 of a tsp)
+
+**Final dough**
+
+* All of the poolish
+* White flour: 320 grams oz or 2.5 cups
+* Water: 160 gram or ½ cup + 3 Tbs
+* Salt: 9 grams or 1.25 tsp
+* Instant yeast: 1 to 2 grams or 1/2 + 1/8 tsp
+
+**The night before: Preferment**
+
+The night before, dissolve the yeast into the water for the poolish,
+and then mix in the flour.  Cover and let it ferment at room
+temperature for 12-16 hours.  Once the poolish has bubbles breaking on
+top and has started to wrinkle, it's ready.  It'll also smell really
+nice -- sweet and nutty.  Mmmm.
+
+**Mixing and dough development**
+
+For the final dough, measure out the water and pour it into the
+poolish to loosen it up.  Then pour the entire mixture into a bowl.
+Mix together the salt, yeast and flour, and then add it to the bowl as
+well.  Mix it all up with a spoon and, once everything is hydrated,
+knead it the traditional way, until it passes the windowpane test.
+Cover and let it ferment for two hours, giving it a stretch-and-fold
+at the one hour mark.
+
+**Shaping**
+
+If you’re making baguettes, divide the dough into three
+pieces, and preshape into rounds.  Cover and let them rest about 20
+minutes.  Then shape into baguettes about 12 inches longg and cover,
+letting them rise for about 1 hour to 90 minutes.
+
+Score and bake on a preheated stone in a 460 degree oven with steam
+for about 25 minutes.
+
+If you want to make a round or a batard, you’ll need to bake for about
+35 to 40 minutes.