Prepare the Poolish:

1. Combine the poolish ingredients in a mixing bowl. Beat with a spoon or whisk about a minute, until the batter is mixed thoroughly and is pretty smooth. Cover the bowl with plastic wrap or a kitchen towel. Let rest at room temperature for 12 to 15 hours.

Final Dough:

1. When the poolish is ready, combine the flour, yeast, water, and poolish in a large mixing bowl. Mix until the dough forms a ball.
2. Knead the dough on a floured surface for 3-5 minutes until smooth. Work in the orange salt and rosemary as you knead. The dough should be shiny and smooth and little bit tacky, but not sticky.
3. Place dough in a clean bowl, cover with a towel, and let it proof for 2 hours. After the first hour, fold the dough by pulling it up from each corner and folding it back onto itself like an envelope. Re-shape it into a ball and place it back in the bowl. The dough should be about 1 1/2 times its original size after 2 hours.
4. Shape the dough into a rough log and place it on a lightly-floured counter. Mist it lightly with spray oil and cover with plastic wrap. Let it rest for 30 minutes. Shape into baguette and place seam side up in proofing basket heavily floured with rice flour. Cover the basket with a kitchen towel. Let loaf proof for 2 hours at room temperature, or until nearly doubled in size.
5. One hour before the loaf is ready to be baked, prepare your oven for hearth baking by placing a baking stone or baking steel on the middle rack and an empty steam pan on the bottom rack. Preheat the oven to 475⁰ F.
6. Carefully flip the loaf from the proofing basket onto a baking sheet lined with parchment paper. Score the baguette by making 1/2” cuts in the dough using a lame or serrated knife.
7. Pour 1 cup of hot water into the steam pan and immediately slide the loaf from the baking sheet (parchment sheet an all) onto the baking stone or steel. Steam the loaves again by spritzing the loaves with a spray bottle. Close the oven door and repeat the spraying process again after 2 minutes.
8. Bake for 25 – 30 minutes, or until loaf is golden brown in color and sounds hollow when tapped on the bottom. Remove the parchment paper partway through baking and rotate the loaves for even baking and to ensure the bottom firms up.
9. Transfer loaf to wire rack and allow to cool for at least 30 minutes.