Classic French Baguette

Instructions

1. 1

   In a large bowl, whisk together the bread flour, instant yeast, and salt. Pour in the lukewarm water and stir with a wooden spoon until a shaggy, sticky dough forms with no dry patches of flour remaining.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.