Retarded Baguettes

Directions

1. 1
   Mix together the poolish ingredients thoroughly.
2. 2
   Cover and leave overnight
3. 3
   Add the remaining ingredients to the poolish and mix well until a rough dough is formed
4. 4
   Cover and leave to autolyse for 30 mins
5. 5
   Knead well for 10-15 minutes.
6. 6
   The flour in this bread is mostly not strong so gluten development is important.
7. 7
   Cover and leave in the fridge overnight
8. 8
   Remove risen dough from the fridge and admire
9. 9
   Lightly dust your surface with flour and divide the dough into 4
10. 10
    Roll each piece into a long sausage shape, tapering the ends as much as you can
11. 11
    Place shaped dough in a baguette tin or on a floured cloth - folded so that the sides of each baguette are supported
12. 12
    Cover and leave to prove at room temperature for 1.5 hours
13. 13
    Preheat oven for 30-40 mins to 240C
14. 14
    Score your dough- along the full length with a razor blade
15. 15
    Throw a half cup of water into the hot oven
16. 16
    Bake for