Classic French Baguette

Cover the bowl and let the dough rest 15 minutes, then knead in the bowl by performing 4 stretch-and-folds: grab one edge, stretch it up, and fold it over the center, rotating the bowl a quarter turn each time. Cover and let rise at room temperature until roughly doubled, about 1 1/2 to 2 hours.

Turn the dough onto a lightly floured surface and divide into 3 equal pieces. Gently pre-shape each into a loose rectangle, cover, and rest 15 minutes so the gluten relaxes.

Shape each piece into a baguette: fold the top third down and press to seal, fold the bottom third up and seal, then roll the seam closed and gently stretch to about 14 inches. Transfer seam-side down onto a floured couche or parchment, pleating the cloth between loaves to support them.

Cover loosely and proof until puffy and slightly jiggly, 45 to 60 minutes. Meanwhile, place a baking stone or inverted sheet pan in the oven and a metal pan on the bottom rack, then preheat to 475°F.

Slide the baguettes onto parchment, then slash each one 3 to 4 times at a shallow 30-degree angle with a sharp blade. Transfer to the hot stone, toss a handful of ice cubes into the bottom pan to create steam, and quickly close the door.

Bake 22 to 26 minutes until deeply golden brown and the loaves sound hollow when tapped on the bottom; internal temperature should read about 205°F. Cool on a wire rack at least 20 minutes so the crust sets and crackles before slicing.