Recipe from Breadtopia

Replaced the poolish with starter. Added slightly more yeast than called for, since I wasn’t sure how active my starter was. I let them rise in the baguette pan instead of transferring them. I probably didn’t let them rise long enough before I baked them. I think that because I used sourdough starter in them I should have doubled the amount of time between each step, but I didn’t because I still used some yeast.

The crumb looks good and they taste good! That’s all that really matters I suppose.

UPDATE 3.31.16: Made these again Easter morning for appetizers (pea pesto crostini) and they turned out a bit better. I used starter to replace the poolish again, but I also added some yeast to it. I didn’t do that last time. I think last time I baked them with the baguette pan on top of a half sheet pan, and this time I just put the baguette pan on the oven rack. Better rise.

Poolish (night before)
1 g (1/4 tsp) instant yeast
125 g (1/2 cup) warm water
125 g (1 cup) unbleached all purpose or French T55 flour

Next Morning (3.5 – 4 hours, plus 1 hour cooling time)
300 g (2 1/3 cup) unbleached all purpose or French T55 flour
5 g (1tsp) salt
1 g (1/4 tsp) instant yeast
140 g (1/2 cup plus 1 Tbs.) warm water

Mix poolish with remaining ingredients, into a rough ball. Let rest for 10 minutes.
Stretch and fold dough in bowl every 10 minutes, 4 times.
Proof 1 hour.
Punch down dough. Divide into 3 equal pieces.
Shape into rolls: Flatten and stretch, fold long ends toward middle. Fold over top, then bottom.
Let rest, seam side down, 15 minutes. Cover with damp towel.
Flatten slightly. Fold top 1/3 towards middle, then roll over the rest of the way. Roll out to get desired length. Place on greased pan and let rise 1 hour, until doubled.
Preheat oven to 475°. Score loaves and baked with a steam tray underneath for 15 minutes.
Let cool 1 hour before slicing.