Baguette Scroll

Ingredients 
Makes 4 scrolls

Poolish - Pre-ferment with a one-to-one ratio of flour to water

• 1 1/2 cups (200g) bread flour
• 7/8 cup (200g) water
• pinch instant yeast

Final Dough

• 3 cups (400g) bread flour
• 7/8 cup (200g) water
• 3/4 tsp (1.5g) instant yeast
• 2 tsp (12g) salt
• all of poolish

Method

Prepare the poolish the night before baking

1. In a large bowl, combine the bread flour, water, and yeast and mix well.
2. Cover the bowl with plastic wrap, and let the poolish sit at room temperature for overnight.

Prepare the final dough

1. Combine the bread flour, water, yeast, salt and poolish until completed blended.
2. The dough should be coarse and sticky.
3. Place the dough in a lightly oiled container with a lid, and let stand at room temperature for 45 minutes.
4. After the dough has rested, perform stretch-and-fold to develop the strength.
5. Let the dough rest for another 45 minutes.
6. In a lightly floured surface, divide the dough into 4 equal pieces.
7. Roll out each piece into a 20" long rope.
8. Take the 20" rope and coil up the ends in opposite directions to create an "S" shape.
9. Place the scrolls on a cornmeal dusted surface.
10. Cover the scrolls with a plastic wrap loosely, and let them rest for 1 hour.
11. 30 minutes before baking, preheat the oven with a baking stone and steam tray in place to 550º F.
12. Transfer the scrolls to a lightly flour dusted peel gently.
13. Using the peel to slide the scrolls onto the baking stone, and quickly pour 1 cup of hot water into the steam tray and lower the oven temperature to 475º F.
14. Bake for 12 minutes, then rotate the scrolls and bake for 10 to 15 minutes more, until the crust is a rich brown.

Combine the poolish with the rest of  dry ingredients

Coil up the ends in opposite directions to create an "S" shape

The scrolls rest on a cornmeal dusted parchment paper

Final proof