Listening to Septembre, a Barbara cover by Camélia Jordana & Alexandre Tharaud.

Baguette Recipe:
INGREDIENTS:
Poolish Pre-fermented dough (95 grams Bread Flour + 95 grams Water + Tiny pinch dried yeast)
Baguette Dough
Polish from night before
190 grams Bread Flour
120 grams Water
1 grams Dried Yeast
6 grams Salt
380 grams Poolish made ahead of time
Extra virgin olive oil to oil bowl

METHOD:
Start making the Poolish (pre ferment) the night before.
Add a tiny pinch of dried yeast to a bowl of cool water and flour. Mix well and let sit at room temperature overnight 14-16 hours.
The mixture will start to resemble a paste, continue until it is combined well, then cover (tightly) with plastic wrap and leave to ferment at room temperature for 12-18 hours.
After 12-16 hours, prepare the baguette dough by adding the poolish to a bowl of cool water, yeast, flour and salt.
Mix well, cover and rest at room temperature for 15 minutes.
Knead the dough by slapping and folding on the counter until it’s elastic (about 10 minutes).
Create a ball with the crusty dough, grease a mixing bowl, cover and let rest for 1 hour at room temperature.
After one hour, uncover your dough and with a slightly damp hand, come underneath the dough to pick it up from one side then stretch and fold the dough 4 times.
Cover and rest for 1 more hour.
After the hour cut the dough in half and make 2 dough balls. Let them rest for 10 minutes before shaping them into baguette shapes.
Turn balls into flat disks, take the top of the dough and fold it over (towards yourself) approx. 2/3 of the way down using a small amount of pressure with your fingers on the edges making sure the dough sticks. Turn the dough 180° and repeat.
Now roll the dough using your hands and make the shape longer (apply pressure on the ends only so that you create the tapered edges of a baguette).
Dust a linen towel with flour, and place on of the doughs on top, pull some linen up next to the 1st dough and place the other dough next to it.
Sprinkle flour on top and cover, and proof for 1 hour.
Pre-heat your oven to 465°F (240°C) and place a baking stone in the middle rack.
With a baker’s lame slash the baguettes 3 times making sure one overlaps the next cut.
Using a pizza peel gently place your baguettes into the oven on top of the pizza stone.
Spray some water into the oven (steam creates a better crust) and shut the door.
Bake for 22-25 minutes until golden.
Enjoy :)