Steps
- For the poolish, mix ½ cup of cool water, 1 pinch of instant yeast, and 1 cup of unbleached all-purpose flour. Cover for about 14 hours, until expanded and bubbly.
- Add 1 cup plus 2 tablespoons of lukewarm water, 1½ teaspoons of instant yeast, 3½ cups of unbleached all-purpose flour, and 2 teaspoons of table salt.
- Knead with a dough hook on medium-low for 4 minutes, until cohesive. Cover in a greased bowl for 45 minutes. Deflate, fold the edges inward, turn over, and rise another 45 minutes.
- Divide into three balls on a greased surface. Cover and rest for 15 minutes.
- Flatten each piece, fold nearly in half, and seal. Turn halfway and repeat twice. Roll seam-down into 16in / 41cm logs with tapered ends.
- Put seam-down on a lined baking sheet. Cover and rise for 45-60 minutes, until puffy.
- Preheat the oven to 450°F / 230°C with a cast-iron pan on the lowest rack. Boil 1½ cups of water.
- Make three to five lengthwise slashes in each loaf. Put the baking sheet in the oven, carefully pour the boiling water into the hot cast-iron pan, and close the door.
- Bake for 24-28 minutes, until deep golden brown. Cool on a wire rack.