Classic French Bread Baguette Master the Crust and Open Crumb

Instructions:

1. Combine Flour and Water (Autolyse): In a large bowl, mix the flour and 270g of the water until just combined into a shaggy mass. Cover and let rest for 30 minutes. (This resting period, known as autolyse, hydrates the flour fully.)
2. Activate Yeast: Dissolve the yeast and salt in the remaining 30g of lukewarm water.
3. Final Mix: Add the yeast/salt mixture to the dough. Mix gently for 5–7 minutes (or 3–4 minutes in a stand mixer on low speed) until the ingredients are incorporated and the dough begins to look smooth but still sticky.
4. Bulk Rise: Place the dough in a lightly oiled bowl. Cover tightly. Allow the dough to proof at room temperature (around 72°F/22°C) for 2.5 to 3 hours.
5. Perform Stretch and Folds: During the bulk rise, perform a series of gentle 'stretch and folds' every 30 minutes for the first 90 minutes (3 sets total). Gently grab the dough, stretch it upward, and fold it over itself to build strength.
6. Divide and Rest: Gently turn the dough out onto a lightly floured surface. Use a bench scraper to divide the dough evenly into two pieces. Pre-shape each piece into a gentle oval or log and let them rest, covered, for 20 minutes (the bench rest).
7. Final Baguette Shaping: Shape each piece into a long, thin baguette shape, ensuring you create surface tension and seal the seam well underneath.
8. Final Proofing: Place the shaped baguettes seam-side down on a baker's linen (couche) or parchment paper with improvised folds between the loaves. Cover lightly and let proof for 45–60 minutes. The dough should look visibly plump but spring back slowly when poked gently.
9. Preheat the Oven and Stone: Preheat the oven to 500°F (260°C) with the baking stone/steel and a steam pan (cast iron works well) inside, for at least 45 minutes.
10. Add Steam: Carefully place 1 cup of boiling water into the preheated steam pan immediately before loading the bread. This creates the essential moist environment for a great crust.
11. Score and Load: Transfer the baguettes onto the hot stone. Quickly score the top of each loaf 4–5 times diagonally using a lame at a shallow, 45-degree angle (about 1/4 inch deep).
12. Bake: Spray the walls of the oven quickly with water. Bake for 8 minutes at 500°F (260°C). Reduce the temperature to 450°F (230°C). Open the oven door briefly to release excess steam, remove the steam pan, and continue baking for 15–17 minutes more, or until the crust is deep golden brown and the internal temperature is 205–210°F (96–99°C).
13. Cool: Transfer the baguettes to a wire rack immediately. Let cool completely (at least 1 hour) before slicing. Cutting too soon will result in a gummy interior.