Duration: 24 hours to let the poolish get active (and collapse). Then another three hours to let the dough rise and bake the baguettes.
Makes 4 baguettes.
Day 1: poolish
- 115 g rye starter (4.1 oz)
- 500 g filtered water (17.6 oz, not fluid!)
- 415 g bread flour (14.6 oz)
- 1 tbsp sea salt
- 25 g wheat bran (0.9 oz)
- 1/4 cup canola oil
- 375 g bread flour (13.2 oz)
- 2 tbsp honey
Make the poolish by mixing rye starter, water and bread flour. Let sit for 24 hours, until the poolish has risen, and collapsed. Add sea salt, honey, wheat bran, canola oil and bread flour. Divide the dough into four parts. Shape into baguettes by flattening the dough with your fingers, forming a rectangle, then roll it into a cylinder starting with the long side. Place on an oven tray and let rise for two hours.
Make cuts in each baguette using a sharp knife. Brush some water over them and sprinkle one topping on each baguette. Put a casserole dish full of water on the lower rack in the oven and preheat it to 460°F. Bake for 10 minutes, then lower to 390°F and bake another 15 minutes. Not sure if the baguettes are done or not? See how to know when your bread is done.
Sesame seeds is one of my favorite toppings. It just seems like they go with everything.