French Country Bread

To create the poolish, combine 1/2 teaspoon of active yeast with 1/2 cup of warm water at a temperature of 110 degrees F (45 degrees C) in a bowl. Mix until the yeast is fully incorporated into the water, then gradually add whole wheat flour until you achieve a thick batter consistency. Continue to mix and develop the gluten in the dough by beating it for approximately 100 strokes. Cover the bowl with a damp cloth and allow the poolish to rest at room temperature for 2 to 8 hours, or longer if you prefer a more developed flavor. Alternatively, you can also let it ripen in the refrigerator for 12 to 15 hours and then bring it back to room temperature before proceeding. The poolish is ready when it's bubbly, loose, and has a distinctive yeasty aroma.

Transfer the poolish to a separate bowl and combine it with 2 1/2 cups of warm water and the remaining 1/2 teaspoon of yeast. Mix until everything is fully incorporated, then gradually add bread flour, one cup at a time, mixing well after each addition. Continue to mix until the dough becomes too difficult to handle.

Turn the dough out onto a floured surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky. Sprinkle salt over the dough and continue kneading until it's smooth, elastic, and springs back to the touch. This should take an additional 5 to 7 minutes.

Shape the dough into a round and cover it with a damp cloth for 5 to 10 minutes. Place the dough in a lightly oiled large bowl and turn it to coat evenly. Cover the bowl with a damp cloth and allow the dough to rise at room temperature until it's doubled in volume, typically within 2 to 3 hours.

Punch down the dough to deflate it, then cut it into two equal pieces. Shape each piece into a round and cover them with plastic wrap or a damp cloth, allowing them to rest for 30 minutes at room temperature.

Form the dough rounds into baguettes by folding them in half lengthwise. Place a heavily floured cloth on a baking sheet, creating a fold down the center to separate the loaves. Arrange the loaves on the floured cloth, seam-sides up, and dust the tops with flour. Cover them with a damp cloth and allow them to rise until they're doubled in volume, typically within 2 hours.

Preheat your oven to 375 degrees F (190 degrees C). Sprinkle a separate baking sheet with cornmeal, then gently transfer the risen loaves to the prepared baking sheet, seam-sides down. Use a serrated knife or razor blade to slash the loaves several times on the diagonal, creating a decorative edge. Immediately place the scored loaves in the preheated oven and bake until they're golden brown, typically within 25 to 30 minutes. Remove the loaves from the oven and let them cool on wire racks.