A slow overnight poolish is the secret here, building deep, tangy flavor long before the dough ever comes together. Four rounds of stretch-and-folds develop real structure, giving the dough that smooth, elastic strength you want for a proper baguette shape. Hand-shaping each loaf into a tapered log, then scoring it with quick, confident slashes, sets up that signature ear and open crumb once it hits the oven. Baking on a hot stone with a burst of steam is what gives these loaves their crackly, deep mahogany crust and airy, hole-filled interior. Pull one apart while it's still warm and you'll get that classic contrast — crisp shell, pillowy center — that makes a homemade baguette worth the wait. It's a great project loaf to add to a gluten free baking rotation, and it freezes beautifully for the next time a craving hits.
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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.
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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