Classic French Baguette

In a large mixing bowl, whisk together 500g unbleached bread flour and 3g instant dry yeast. Add 360ml cool water and stir with a dough whisk or spatula until a shaggy dough forms with no dry flour remaining. Cover and rest for 30 minutes for the autolyse phase.

Sprinkle 10g fine sea salt across the surface of the dough along with 10ml of reserved water if needed to dissolve. Wet your hands and pinch the salt into the dough, folding it over itself repeatedly for 2 to 3 minutes until smooth and moderately elastic.

Perform 3 sets of stretch-and-folds during the first 90 minutes of bulk fermentation, spaced 30 minutes apart. Pull one edge of the dough upward without tearing, fold it over the center, rotate the bowl 90 degrees, and repeat four times per set. Cover and let rest between sets.

Turn the fermented dough onto a lightly floured surface. Using a bench knife, divide the dough into 3 equal portions (approximately 290g each). Gently pre-shape each portion into a loose cylinder. Cover with a damp linen cloth and bench rest for 15 minutes.

To shape, pat one cylinder gently into a rectangle. Fold the top third down toward the center and seal with your thumb. Rotate 180 degrees, fold the opposite side down, and press to seal. Fold the cylinder completely in half lengthwise, sealing the seam with the heel of your hand. Gently roll the dough back and forth, starting from the center out, to elongate into a 14-inch baguette with slightly tapered ends.

Place the shaped loaves seam-side up into a heavily floured baker's couche or linen cloth, pleating the cloth between loaves to support their sides. Cover loosely and proof at room temperature for 45 to 60 minutes until puffy and slowly springing back when gently poked.

Place a baking stone on the middle rack and a cast-iron skillet on the bottom rack of the oven. Preheat to 475°F (245°C) for at least 45 minutes. Carefully transfer the proofed loaves seam-side down onto a parchment-lined baking peel using a transfer board.

Hold a sharp baker's lame or razor at a 30-degree angle to the surface and score each loaf lengthwise with 3 to 4 overlapping slashes, each about 1/4-inch deep.

Slide the loaves and parchment onto the hot stone. Immediately pour 1 cup of boiling water into the cast-iron skillet on the floor of the oven and close the door immediately to trap the steam. Bake at 475°F (245°C) for 15 minutes.

Carefully remove the steam pan, reduce oven temperature to 450°F (230°C), and bake for an additional 10 to 12 minutes until the crust is deep golden brown and sounds hollow when tapped. Transfer to a wire rack and cool completely for at least 45 minutes before slicing.