That´s a baguette with taste!
250g flour and 1 tsp salt in a bowl.
Disolve 10g of fresh yeast in 280ml lukewarm water. Mix well together.
Mix the remaining 250g flour and 1 tsp salt with 10g fresh yeast (disolved in 1 Tbls water) to the poolish.
Knead thoroughly. If sticky add a bit of flour. The consistence of the dough should be a little bit stiff and elastic (not sticky).
Cover and leave to rise for an hour.
Cut in 3 equal amounts and form to a ball.
Using a rolling pin, roll out to a rectangle form.
Roll up tightly and place on a baking tray. Cover.
Mix egg yolk and milk, brush the baguette.
Cut in slightly and bake in preheated oven at 230° C for 20 minutes.
Spray water in the oven, while placing in the baking tray. That causes steam, which make the baguette more chrunchy.