Baguette

Steps

1. 1
   Mix the flour and 330 ml of the water until no dry flour remains and rest for 30 minutes.
2. 2
   Add the yeast, salt and remaining water, squeeze them through the dough, then knead for 5 minutes until smoother.
3. 3
   Leave covered at room temperature for 1½ hours, giving three sets of stretch-and-folds at 30-minute intervals, then refrigerate overnight, 12–16 hours.
4. 4
   Tip the cold dough onto a lightly floured worktop, divide it into three and pre-shape each into a loose cylinder. Rest for 30 minutes.
5. 5
   Shape each into a tight 35 cm baguette: fold the top third down and seal, fold again and seal with the heel of your hand, then roll from the centre outwards, tapering the ends.
6. 6
   Lay them seam-side up in the folds of a floured linen cloth and prove for 45–60 minutes, until puffy. Meanwhile heat the oven to 250°C (230°C fan) with a baking tray on the middle shelf and an empty tin on the bottom.
7. 7
   Roll the baguettes seam-side down onto baking paper. With a razor blade held at a shallow angle, make 4–5 long, overlapping slashes along each.
8. 8
   Slide them onto the hot tray, throw the ice cubes into the tin below and shut the door at once. Bake for 20–25 minutes, until deep golden and crackling.
9. 9
   Cool on a rack for at least 20 minutes; the crust crackles as it cools.