We’ll break this process into manageable steps. Bologna’s got nothing on the beauty of freshly baked baguettes. Let’s roll our sleeves up and dive into the process.

Start with the night before you want to bake. Combine the 150 g of unbleached flour, 0.15 g of instant yeast, and 150 g of filtered water in a bowl. Stir until it’s well mixed, then cover this bowl with plastic wrap. Let it rest at room temperature for 12-16 hours until it becomes bubbly and has risen.

On baking day, grab your poolish starter and mix it into a large bowl. Add 230 g of lukewarm water, 5 g of honey, and 8 g of olive oil. Mix until combined. This is where the magic begins to happen. Add 350 g of bread flour and 10 g of fine sea salt. Blend everything together using your hands or a wooden spoon until a sticky dough forms.

Transfer the dough onto a lightly floured surface. Knead it gently for about 10 minutes until it feels smooth and elastic. Remember, we want to develop those gluten strands without overworking the dough.

Once kneaded, place the dough in a large, greased bowl. Cover it with a damp cloth or plastic wrap and let it rise for 1-2 hours, until it doubles in size. This is the dough’s “nap time”.

After the first rise, gently deflate the dough by pressing it down. Divide it into two equal pieces. Shape each piece into a baguette by flattening it into a rectangle, then folding in the sides and rolling it up tightly.

Place the shaped baguettes on a floured baguette mat or a baking sheet lined with parchment paper. Cover them lightly and let them rise for another 45-60 minutes. During this time, preheat your oven to 450°F (232°C) and place a baking stone or an inverted baking sheet inside to heat up.

When the baguettes have puffed up, it’s time to score those lovely tops! Use a sharp bread lame or a knife to make diagonal slashes on each baguette. This allows steam to escape during baking and results in a beautiful crust.

Spray water into the oven right before you place the baguettes in. This steam creates that desired crusty exterior. Bake for 20-25 minutes until golden brown and hollow when tapped on the bottom.

Remove your baguettes from the oven and let them cool on a wire rack. Try to resist the urge to slice into them immediately. Let the flavor develop.