Instructions
Mix: In a large bowl, whisk the water and yeast together until the yeast dissolves. Add the flour and salt, mixing until a shaggy, rough dough forms.
Rest & Fold: Cover the bowl with a damp towel or plastic wrap and let rest for 30 minutes. Perform “stretch and folds” by lifting one side of the dough and stretching it over the center. Rotate the bowl and repeat this 4–6 times. Cover and rest for 60 minutes.
Divide & Preshape: Once bubbly, turn the dough out onto a generously floured work surface. Use a bench scraper to divide it into 3 equal pieces. Gently pre-shape each piece into a rough cylinder or boule, and let them rest, covered, for 15 minutes.
Final Shape: Gently pat a piece of dough flat to degas it. Fold the top edges into the center and roll the dough tightly towards yourself, sealing the tension and the seam as you roll. Roll gently back and forth with your hands to elongate the dough into an even 10 to 12-inch baguette shape. Place seam-side down on a floured baker’s couche (or a thick, floured tea towel) and proof for 30–60 minutes.
Score & Bake: Preheat your oven to 480°F (250°C) with a baking stone or steel inside. Place an empty, deep roasting pan on the bottom rack. Just before baking, carefully transfer your baguettes to parchment paper. Use a sharp razor or lame to make 3-4 quick, shallow, angled scores down the length of each loaf.
Steam: Transfer the baguettes (on parchment) to the hot stone. Carefully pour a cup of boiling water into the empty pan on the bottom rack to create steam, then quickly shut the oven door.
Bake: Bake for 20–25 minutes until the crust is deep golden brown and crispy. Let cool on a wire rack before slicing.