Rustic Traditional Baguette

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The poolish:

1/4 teaspoon active dry yeast

6 ounces cold water

6 ounces bread flour that contains added malt flour

The final dough:

6 1/2 ounces cold water (45 degrees)

1/2 teaspoon active dry yeast

-- 12 1/2 ounces bread flour that contains malt flour + more for dusting

2 teaspoons kosher salt

-- Dutch oven

-- Nuts and bolts (optional)

-- Crushed ice

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