Poolish Baguette

Prepare the mise en place for the poolish, taking care that the water is about 75°F (25°C).

To make the poolish, combine the bread flour and water with the yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 12 to 14 hours.