I got this pain de campagne (country French bread) recipe out of a novel and made some minor changes. It is a yummy French bread that is worth the wait.
The poolish is the heart of this bread; allow it ample time to develop flavor, even opting for a longer, colder fermentation in the refrigerator if time permits. Proper kneading is crucial for gluten development; aim for a smooth, elastic dough that passes the windowpane test, avoiding excessive flour. For an exceptionally crisp crust, introduce steam into your oven during the first 10-15 minutes of baking by placing a pan of hot water on the bottom rack. Ensure precise proofing: under-proofed bread will be dense, while over-proofed will collapse. Cool completely on a wire rack for optimal texture.