Mix all ingredients thoroughly. Make sure that all flour is hydrated. Cover the dough with cling film and let it ferment for 10-12 hours.

Mix all ingredients including the poolish, but except the salt in a dough mixer until the dough is elastic. Use windowpane test. Add the salt the last minutes.

If you prefer to knead by hand you can use a stretch and fold technique. You will find a link to a description of the technique in the recipe notes. There's also a link to a video. Start by letting the mixed dough autolyze for an hour, and then run a stretch and fold session every half hour, 3-4 times in total. Add the salt during the first stretch and fold session.

Let the dough ferment until doubled in size. Use the dough-in-the-glass test described above.

Lightly flour your work surface and dump out the dough. Divide it into three pieces with your bench knife. Flatten the dough gently with your hands. Fold one side against the other and repeat with the other. Form the dough to a baguette by rolling it gently against the work surface. There's a link to an excellent video showing how to form a baguette in the recipe notes.

Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below.

Let the baguette loaves rise until doubled in size according to the dough-in-glass-test, in combination with the finger poke test.

Score each loaf 3 or 4 times and place them in the oven. Pour some water on the plate below and bake each loaf in 15-25 minutes, or until the loaves has got a nice, golden brown color.

Let the baguettes cool on wire racks.