Artisan Baguette with Shattering Crust

Instructions:

1. Combine 375g bread flour, 7g instant yeast, and 350ml warm water in a large mixing bowl. Stir until a shaggy dough forms and no dry flour remains.
2. Let the dough rest for 20 minutes to allow the flour to hydrate.
3. Fold in 9g fine sea salt and mix briefly.
4. Every 30 minutes for the next 2 hours, perform a stretch-and-fold: grab the edge of the dough, pull it upward, and fold it over into the center; rotate the bowl and repeat four times per session.
5. Gently tip the dough onto a floured surface and divide into two equal portions.
6. Fold the edges of each portion toward the center to create a cylinder, then roll the dough away from you using your palms to create a long, slender shape with tight surface tension.
7. Preheat oven to 450°F (230°C) with the baking stone or inverted baking sheet inside.
8. Dust the baking sheet or stone with 5g cornmeal and slide the baguettes onto it using parchment paper.
9. Slash the top of each loaf with three diagonal cuts using a bread lame or sharp razor blade.
10. Spray the oven walls generously with 1 tbsp water to create a steam chamber.
11. Bake for 25 minutes until the crust is a dark golden color and the loaves sound hollow when tapped on the bottom; use an instant-read thermometer to ensure the center reaches 208°F (98°C).