Ingredients

500g bread flour (type 55)
375g water (75% hydration)
10g salt
2g active instant yeast

Directions

In a large bowl, combine the bread flour and yeast. Gradually add water, mixing until a shaggy dough forms. Cover and let rest for 30 minutes.

Sprinkle salt over the dough and mix until fully incorporated. Do the first stretch and fold, then cover and let rest for 30 minutes.

Do 3 more sets of stretch and folds, every 30 minutes. After the final fold, cover the dough and refrigerate for 12-14 hours.

Remove the dough from the refrigerator and let it come to room temperature. Divide the dough into two equal pieces. Shape each piece into a baguette and place on a floured baker’s couche or parchment paper. Cover and let proof for 1-2 hours.

Preheat the oven to 475°F (245°C) with a baking stone or steel inside. Place a baking dish with water at the bottom of the oven to create steam.

ransfer the baguettes to the preheated baking stone and score them with a bread lame. Bake for 20-25 minutes, until golden brown and crusty.

Remove the baguettes from the oven and let cool on a wire rack before slicing.