Ingredients:

  • 450 g Strong Bread Flour (3 cups + 2 Tbsp)
  • 400 ml Lukewarm Water (1 ⅔ cups), filtered
  • 8 g Fine Sea Salt (1 ½ tsp)
  • 3 g Instant Dry Yeast (1 tsp)
  • Extra Bread Flour (for dusting)
  • 2 Tbsp Semolina or Rice Flour (Optional, for dusting)

Instructions:

  1. Activate Yeast: In a small bowl, combine the lukewarm water (100-105°F) and yeast. Let stand for 5 minutes until slightly frothy.
  2. Autolyse (The Rest): In the large mixing bowl, combine the flour and the yeast water. Mix until just combined and no dry flour remains. Cover and let rest for 30 minutes. This autolyse phase strengthens gluten.
  3. Add Salt: Sprinkle the salt over the dough. Using wet hands, pinch and fold the salt into the dough thoroughly for 2 minutes.
  4. Bulk Fermentation (The Folds): Cover the bowl. Allow the dough to ferment at room temperature (around 70°F/21°C) for 3–4 hours. Perform a 'stretch-and-fold' sequence every 45 minutes for the first 2.5 hours (3 or 4 total folds). The dough should roughly double in size.
  5. Pre-shape and Divide: Gently tip the dough onto a lightly floured surface. Divide the dough into 3 equal pieces (around 240g each). Gently pat each piece into a rough rectangle and let rest, covered, for 20 minutes (the bench rest).
  6. Final Shaping: Work with one piece at a time. Gently stretch the dough into a long, thin rectangle. Fold the top third down to the centre, then fold the bottom third up and over the top fold. Pinch the seam tightly shut. Roll the cylinder slightly to reach 12–14 inches.
  7. Proofing on the Couche: Place the linen couche (proofing cloth) on a baking sheet. Heavily dust the couche with flour. Transfer the shaped baguettes seam-side down onto the cloth, creating folds in the cloth to separate and support each loaf.
  8. Final Proof: Cover loosely with plastic wrap. Proof for 60–90 minutes. The dough should spring back slowly when lightly poked (the poke test).
  9. Preheat the Oven: Place the baking stone or steel on the middle rack and an empty metal pan on the bottom rack. Preheat the oven to 475°F (245°C) for at least 45 minutes.
  10. Prepare and Score: Carefully flip the baguettes from the couche onto a piece of parchment paper. Using a lame or razor blade, score the surface of each baguette 4–5 times diagonally, overlapping each slash slightly.
  11. Load and Steam: Slide the baguettes onto the preheated stone/steel. Immediately pour 1 cup of boiling water into the metal pan on the bottom rack and quickly shut the oven door to create steam.
  12. Bake: Bake for 10 minutes with the steam.
  13. Release Steam and Finish: After 10 minutes, carefully remove the steaming pan and reduce the temperature to 450°F (230°C). Bake for an additional 15–20 minutes, or until the crust is deep golden brown and the internal temperature registers 205°F (96°C).
  14. Cool: Transfer the baguettes to a wire rack. Allow them to cool completely (at least 1 hour) before slicing to set the crumb structure and ensure the crust stays crisp.