1-Mix all ingredients in a bowl; cover and let rest for 15 minutes to allow the flour to hydrate.

2-Over 1 1/2 hours, perform 3 sets of stretch and folds (4 stretches per set for each dough corner), flipping the dough ball upside down after each set; do these at roughly 30-minute intervals to build structure.

3-Cover the bowl and place it in the refrigerator for 12 to 14 hours, letting the dough roughly double in volume with tiny blisters and a slight sour milk smell before refrigerating; this step can extend up to 48 hours with care.

4-Turn the dough onto a lightly floured surface; divide into 3 equal parts and shape them into rectangles, then cover and let them rest for 45 to 60 minutes until relaxed.

5-Stretch each rectangle gently and roll them into cylinders by folding the longer side inward and sealing the seam; repeat twice to form a tight cylinder, then use your palms to roll and stretch each to about 14-15 inches.

6-Place baguettes seam side up on a couche dusted with a mix of regular and rice flour; cover and proof at room temperature for 30-60 minutes, until an indentation from a gentle poke springs back slowly.

7-Preheat the oven to 500F with a thick baking stone in the upper part, and a small pan of hot water with a rolled kitchen towel on the lower rack to create steam.

8-Transfer baguettes to parchment paper, seam side down; dust off excess flour and score each with three diagonal cuts using a bread lame, razor blade, or very sharp knife in swift, firm motions.

9-Slide baguettes on parchment paper onto the hot baking stone quickly; close the oven and reduce temperature to 475F, then bake for 15 minutes with steam.

10-Remove the water pan and rotate baguettes; lower oven temperature to 450F and bake for another 15 minutes or until deep golden brown. For gas ovens, it may take about 12 minutes with steam and 12 minutes without.