- 1,000 g (4 cups) ap flour
- 650 g (1 cup + 6 tbls) ice cold water
- 100 g (3 tbls +1 tsp) water
- 1 tbls salt
- 1 tbls yeast
Mix together the flour and the ice cold water until a shaggy ball of dough is formed. Knew for 4 to 6 minutes until the flour is thoroughly hydrated and a smooth ball is formed. Cover with plastic wrap or store in an airtight container. Refrigerate for at least 8 hours and up to 2 days. The longer it rests, the sweeter.
Add the additional water, salt and instant yeast to the cold dough. Knead until the water is completely absorbed, about 6 to 10 minutes. The dough will be very sticky. The initial consistency of chewing gum.
Allow to rise for 90 minutes at room temperature.
Stretch and fold - stretch the dough to a large rectangle and fold in thirds from left to right, then from top to bottom.
Repeat.
Allow to rise for 2 to 3 hours until almost doubled in size.
Preheat oven to 460 degrees F.
Divide into 4 equal pieces with a lightly moistened bench scraper. On a lightly floured surface, gently shape each piece into loose ovals by tucking the sides underneath the pieces of dough. Handle as gently as possible to avoid deflating. Allow to rest for 10 minutes. Gently stretch each piece into a baguettes 12 to 16 inches long.
Bake in steam oven for 8 to 9 minutes. Rotate the loaves and bake for another 10 to 15 minutes until the crust is deeply browned. The thickest part of the loaf will register 205 degrees F. Cool for at least 30 minutes.
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