4 smaller or 2 large baguettes.
Ingredients
- 1/4 tsp dry active yeast (I used Fleischmann’s Rapid Rise Yeast)
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual) - 1 1/2 cups water (325 grams)
- 1 3/4 tsp salt
- 18 oz by weight all-purpose flour (500 grams), about 4 cups
Instructions
- Mix the water, yeast, and salt into a solution
- Add the flour gradually until you have a sticky dough that pulls the dry flour off the sides of the bowl.
- Cover and let rest for 15 minutes.
- Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
- Cover the bowl and place in refrigerator overnight for about 12-14 hours.
- Punch down and shape loaves on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes. or until almost doubled
- Bake at 550 F. about 15 minutes or until well-browned
- Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time