A slow overnight poolish is the real secret here, giving these loaves their deep, complex flavor and that unmistakable open, airy crumb long before they ever see the oven. Gentle stretch-and-folds build strength without heavy kneading, and a careful hand-shaping step gives each loaf those classic tapered ends and a taut, blistered skin. Scoring with quick, confident slashes lets the loaves bloom dramatically in the oven, while a blast of steam early in baking locks in that shatter-crisp, mahogany crust bakers chase for years. Pull them out when they sound hollow and deeply golden, then let them rest so the interior fully sets into soft, pillowy strands. The result is a bakery-worthy loaf with real crackle and chew, and it's a satisfying project to have in your wheat free baking rotation.
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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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