• 225 g 90° water
• 350 g bread flour
• 10 g salt
• 8 g instant yeast
• 30 g 86° water

Mix flour and 225 g water in bowl. Mix to shaggy ball. Pinch with wet hand until slighly less shaggy. Add salt to top of dough. Cover.

In separate bowl, mix yeast and 30 g water. Allow yeast mixture and dough to sit for 15-20 minutes.

Do strength building fold. Allow to sit covered for 30 minutes. Do second strengthing fold. Cover and allow to sit for 90 minutes.

Flour work surface and turn out dough. Divide in two. Degas and shape into dough balls by doing a book fold and the roll. Cover and allow to relax for 15-20 minutes.

Place well oiled sheet of parchment paper on an upside down cooking sheet.

Lightly flour work surface, place dough ball seam side up. Degas. Pull into landscape-oriented rectangle. Tightly roll from top to bottom, breaking large bubbles as you go. Place seam side down onto parchment paper. Cover with foil pan large enough to fit the baking sheet and not touch the bread (mine is 15.79 x 11.3 x 2.87 inches) and proof for 60-90 minutes. After proofing loaves should be 50-60% larger.

Heat oven to 450° F.

Spray loaves well with water. Score the top of the baguettes. Cover with foil pan. Cook for 30-35 minutes, removing pan with 15 minutes left to cook.

Resting/proofing: 3 hours 20 minutes
Baking: 35 minutes

Source: Brian Lagerstrom