The day before, prepare the Poolish (the starter).

Mix 500 grams of flour, 500 grams of water, and 1 gram of yeast by hand.

Cover the Poolish and let it ferment overnight (approximately 12-14 hours).

In a mixing bowl, combine 1000 grams of bread flour, 10 gram of malt and 1000 gram of the prepared Poolish, and 550 gram of water.

Mix until all ingredients are fully hydrated.

Allow the mixture to rest for 20-30 minutes for autolyse.

Add 20 grams of yeast and 30 grams of salt to the dough.

Mix the dough until it reaches the right consistency.

Place the dough in a bowl or tub and let it rest for 40 minutes.

Fold the dough.

Let the dough rest for another 40 minutes.

Remove the dough from the tub and divide it into 400-gram pieces.

Pre-shape each piece of dough, then let them rest for 20 minutes.

Shape the dough into long baguette shapes.

Place the shaped baguettes in a linen cloth.

Proof the baguettes for about 2 hours in a warm environment, or place them in a retarder overnight.

Bake the baguettes at 460 degrees F (238 degrees C) for approximately 20 minutes, or until golden brown.