Combine Dry Ingredients: In a large mixing bowl, add 3 cups of bread flour, 1 teaspoon of salt, and 1 teaspoon of active dry yeast (about half a packet). Use a whisk, wooden spoon, or your clean hands to thoroughly mix these dry ingredients until evenly combined. This step ensures that the yeast and salt are well distributed throughout the flour, which is key for even fermentation and flavor.
Add Warm Water and Form Dough: Measure 1½ cups of warm water, making sure it is between 100°F and 110°F (37°C to 43°C). This precise temperature range activates the yeast without killing it. Pour the water slowly into the dry mixture while stirring continuously with a spatula or wooden spoon. Keep mixing until the ingredients come together to form a very sticky dough. The dough should be wetter and more tacky than traditional bread dough, which helps develop a light, airy crumb.
Initial Rest and Fermentation: Cover the bowl tightly with plastic wrap or place a clean kitchen towel over it. Set the bowl in a warm, draft-free location — ideal spots include inside a microwave, a cupboard, or a turned-off oven. Let the dough rest undisturbed for a minimum of 5 hours, but preferably overnight (up to 12 hours). During this time, the yeast will ferment, causing the dough to rise and develop complex flavors. You will notice the dough approximately triples in size.
Prepare for Shaping: Once the dough has risen fully, preheat your oven to 450°F (230°C). Remove the plastic wrap and generously flour your work surface. Pour the sticky dough out onto the floured countertop, being gentle to preserve the air bubbles inside. Sprinkle additional bread flour liberally on top of the dough to prevent sticking as you work.
Divide the Dough: Using a bench scraper or your hands, divide the dough into two equal portions for two large baguettes, or into four smaller portions if you prefer smaller loaves. Dust the dough lightly with flour if it feels too sticky to handle easily.
Shape the Baguettes: Take one portion of dough and gently form it into a long, even cylinder about 12–14 inches in length. Using both hands, twist one end of the dough in the opposite direction from the other end. This subtle twist gives the baguette its signature shape without the need for kneading. Repeat this process with the remaining dough portions.
Arrange for Baking: Line a baguette pan or a baking sheet with parchment paper to prevent sticking. Place each shaped dough piece onto the pan or sheet, making sure they are spaced evenly to allow for expansion during baking.
Create Steam for Crust: Place a large ice cube on the bottom of your preheated oven just before sliding the baguettes inside. The melting ice will create steam, which helps form a thin, crisp crust by keeping the surface moist in the initial baking minutes.
Bake the Baguettes: Put the pan or baking sheet with the dough into the oven. Immediately close the oven door to trap the steam. Bake for approximately 40 to 45 minutes. Keep a close eye on the loaves; you want a deep golden-brown color with a firm, crisp crust. The baking time may vary depending on your oven, so checking toward the end of baking is important.
Cool Before Serving: Once baked, remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing. This resting allows the crumb to set, ensuring a perfect texture inside and a crispy crust outside
