Low Sodium Classic French Baguettes

Total time10 hr 5 min

Prep time40 min

Cook time25 min

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Ingredients

4 servings

For the poolish

¼ tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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½ cup cool water (about 70°f / 21°c)
½ cup bread flour

For the dough

1 ½ tsp active dry yeast
1 cup warm water (about 95°f / 35°c)
3 cups bread flour, plus more for dusting
1 ½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Make the poolish: In a large mixing bowl, stir together 1/4 tsp yeast, 1/2 cup cool water, and 1/2 cup bread flour until no dry flour remains. Cover the bowl with plastic wrap and leave at room temperature for 8–12 hours (overnight), until the poolish is bubbly, domed, and smells pleasantly yeasty.
2
Make the dough: Add 1 1/2 tsp yeast and 1 cup warm water to the poolish and stir to combine. Add 3 cups bread flour and 1 1/2 tsp fine sea salt, then mix with a stiff spatula or your hand until a shaggy dough forms with no dry patches. Cover and rest for 20 minutes.

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