Baguette I.

Not the best baguette I tried, but worth a mention. The taste was fantastic, thanks to the preferment. The crust was deliciously crunchy, the shape was nice and round. However, I wasn't satisfied with the crumb structure. Reducing the kneading time can help fix that, as well as using a no-knead system. I will present at least two more baguette recipes here, so you can take your pick.

Ingredients
pre-ferment:
1.5 cup bread flour
0.75 cup warm water
0.25 tsp dry yeast

dough:
1/3 cup warm water
2 tsp honey
0.25 tsp yeast
1.5 tsp salt
0.75 cups bread flour
cornmeal
oil

Preparation
Mix the pre-ferment, cover with plastic wrap and allow to sit overnight.

The next day add the water, honey and yeast to the sponge. Mix and allow to rest for 10 minutes uncovered. Add the salt and the rest of the flour, mix until it comes together. Knead minimally, until a dough forms.

Coat with oil and allow to rest for 1.5 hour covered with plastic foil. Cut in half and shape into two breads without deflating by folding in half and pinching the edges closed. Repeat this three times, waiting 15 minutes in between as you elongate the bread.