1-Start by combining all ingredients in a bowl and letting the mixture rest for 15 minutes, which helps the flour absorb the water and begin the gluten development process. Over the next 1 1/2 hours, perform three sets of stretch and folds, turning the dough upside down after each set to build strength and structure without needing a mixer.

2-After the folds, cover the bowl and refrigerate the dough overnight for 12-14 hours; this slow fermentation step is key for developing deep flavor and a superior texture in your French baguette. Once chilled, remove the dough from the fridge, turn it onto a lightly floured surface, and divide it into three equal portions. Shape each into a rectangle, cover them, and let them rest for 45-60 minutes to relax the dough and make it easier to form.

3-Next, stretch each rectangle slightly and fold it into a cylinder, sealing the seams carefully to avoid degassing the dough, then roll gently to about 14-15 inches long. Place the shaped cylinders on a lightly floured baker’s couche or a mix of regular and rice flour to prevent sticking during proofing. Cover and let them proof at room temperature for 30-60 minutes, checking readiness by gently poking the dough it should spring back slowly.

4-For baking, preheat your oven to 500°F (260°C), positioning a baking stone in the upper half and a pan with hot water and a rolled kitchen towel on the lower rack to create steam, which is essential for that signature crust. Transfer the proofed baguettes to parchment paper, seam side down, dust off excess flour, and score them with three swift, firm cuts at a 30-40 degree angle, about 1/4 to 3/8 inch deep to promote proper oven spring.

5-Slide the parchment with the baguettes onto the preheated baking stone, reduce the temperature to 475°F (246°C), and bake for 15 minutes with steam for a crisp exterior. Then, remove the water pan, rotate the baguettes 180 degrees for even browning, lower the heat to 450°F (232°C), and bake for another 15 minutes until they turn deep golden brown. Finally, let the baguettes cool completely on a wire rack before slicing, allowing the flavors to settle.