1. Combine all poolish ingredients together in a jar large enough to for it to double in size. Let rest at room temperature for 12-18 hours.
2. Mix all dough ingredients except for salt in a large mixing bowl. Let rest for 15 minutes.
3. Add poolish to dough mixture, mix using the rubaud mixing method for 5 minutes. Add in salt and continue to mix using the rubaud method for another 5 minutes.
4. Let the dough rest, covered with a damp towel for 30mintes. Perform 5 more minutes of rubaud mixing. Let dough rest for 15minutes.
5. Perform 4-8 stretch and folds (Depending on available time) with 30 minutes rest between each. You may need to wet your hand to prevent dough sticking.
6. Shape dough into 4 baugettes and place in tea towel. Cover and let rest for 1hr at room temperature
7. Preheat Oven to 250c with rectangular pizza stone or steel, with a 9x11 baking dish on the bottom rack with a lid covering 4/5th.
8. Transfer shaped baguyettes onto baking paper and score. Pour 100ml of water into the 9x11 baking dish, slide into the oven and bake for 10 minutes. Turn oven down to 200c and bake until the desired colour has been reached.
9. Let cool and eat!

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