Begin by making the poolish. Combine bread flour, instant yeast, and cool water in a medium sized bowl. Mix together to form a small dough and cover with plastic wrap or a towel. Allow to sit at room temperature for 10-12 hours. Poolish should be bubbly when ready.

Make the dough. Add poolish, flour, yeast, water, and salt to a large bowl and combine using your hands or a danish dough whisk until a dough forms. Cover and allow to sit for 30 minutes. Then begin to stretch and fold the dough. Repeat this every 30 minutes for 2 hours, totaling 4 stretch and folds.

Cut dough into 3 equal size pieces and roll into a ball. Then grab one piece and shape into a log/baguette, about 12-14 inches long. Spray a baguette pan and place on pan OR a piece of parchment paper. Cover with a well oiled piece of plastic wrap. Let dough sit for 45 minutes.

Preheat oven to 450 °F. Place an oven safe pan on the lower rack of the oven and fill with 1 cup of water. Let oven preheat with pan filled with water for 30 minutes.

Use a bread lame to cut three deep slits into each baguette. Bake in the oven for 25-35 minutes, until golden brown. Allow baguettes to cool completely prior to cutting.