French Baguette

Step 1.Whisk the flour and yeast in a large bowl, then add the water and mix until no dry flour remains. Let this shaggy dough rest 30 minutes (autolyse).

Step 2.Sprinkle the salt over the dough and mix or knead it in until fully incorporated and the dough becomes cohesive.

Step 3.Cover and bulk ferment for about 2 hours at room temperature, performing a set of stretch-and-folds every 30 minutes for the first hour to build strength.

Step 4.Turn the dough onto a lightly floured surface and divide into 3 equal pieces of about 285 g each.

Step 5.Pre-shape each piece into a loose cylinder, cover, and rest 15 minutes to relax the gluten.

Step 6.Shape each into a long thin baguette about 35 to 40 cm, sealing the seam well, and place seam-down in a floured couche or on parchment.

Step 7.Proof the shaped loaves 45 to 60 minutes until puffy but not doubled, while preheating the oven to 250 C (480 F) with a baking stone and a steam tray.

Step 8.Slash each baguette with 3 to 4 overlapping diagonal cuts using a sharp blade held at a low angle.

Step 9.Load the loaves, add steam (pour water into the hot tray or spritz), and bake at 250 C (480 F) for 20 to 25 minutes until deep golden and the crust crackles. Cool on a rack.