Baguette (like for REALZZZ)

Source: Weeds & Sardines YouTube Chanel
https://www.youtube.com/watch?v=eQLTJLF89A4&list=PLblatRs3EXLUJwhvmJ04wBYRA0cbojN98
Yields: 4 small baguettes

Time: 
(Afternoon & 1/2 next day)
10 minutes (night before making Poolish)
- wait overnight or 24 hours - 
Then 4 hours or so, but mostly waiting between rises

Ingredients:
Full Recipe (see half recipe below)
Poolish:
150g Bread Flour
150g warm water (75F)
Tiny pinch of yeast (15-20 grains)
Let ripen over night (12-16 hours)
*Why not use the mixer bowl, then you have it right where it's going to end up!
(When done it should be boozy, nutty, stinky bubble mass)

Dough:
(Next day)
- Melt Poolish into: 240g warm water
- 400g Bread Flour
- 2g Yeast
- 10g Malt Powder
- 11g Salt - After dough is mixed, add it in. This is your last ingredient.

Directions:

01. Mix into a dough slow at first, then medium-high until slaps the bowl.
Then Wrap bowl in plastic for 30 min.
02. Fold over itself, giving it a stretch, 5-6 times then let rest for 2 hours.
(If it’s not strong yet, then fold again at the 60 minute mark)
03. Should now be doubled and alive and gassy
Divide into 4 (about 225g pieces) or 2 pieces (for Full or Half recipe)
04. Pre-shape into simple rounds - let rest for 20 min under tea towel
05. Shape (have floured couche ready).
A. Lightly flouring top, then flipping top to work table surface.
B. Gently de-gas and shape into a rectangle.
C. Roll back into itself, pinch seams down at each fold.
D. Roll into a baguette shape about 12” long & put into couche
06. Then put stone into oven and heat to: 550º
07. Let proof for 45 min or less (after it should pass knuckle test, don’t over proof!)
Note: If the tops get dry, spritz a little water on top to soften the dough.
That way it will rise in the oven.
+ add a pan with water & ice in the oven to make it steamy.
08. Take stone out, sprinkle cornmeal or semolina flour on it.
Then slide baguettes onto stone with Planchette à Pain or cardboard
09. Make the classic cuts in the top (3 or so)
10. Place bowl (or foil tent) over both baquettes.
11. Put into oven and LOWER TO 485º to BAKE FOR 10 min
12. Then take off cover and bake em’ naked add’l 10 min
13. Let cool for 10 min on rack


Half Recipe
Poolish - 75g Bread Flour + 75g warm water (75F)
Tiny pinch of yeast (15-20 grains)
- Let ripen over night- 

Dough
Melt Poolish into:
120g warm water
200g Bread Flour
1g Yeast
5g Malt Powder
After mixed into a dough, then add:
6g Salt