- I
Mix and rest.
Combine flour, salt, yeast, and cold water in a large bowl. Mix until no dry spots remain. Cover and rest 30 minutes. The dough will look rough — this is fine.
30 min - II
Fold (four times).
Every 30 minutes, stretch one side of the dough up and fold it over the rest. Rotate the bowl. Repeat four times in total. This builds gluten without kneading.
2 hr - III
Cold ferment overnight.
Cover and refrigerate 18–24 hours. The slow rise develops flavor. Don't skip this.
~24 hr - IV
Divide and pre-shape.
Tip onto a floured counter. Divide in two. Gently form each piece into a loose cylinder. Rest 20 minutes seam-side down, covered.
20 min - V
Final shape and proof.
Roll each cylinder into a 14-inch baguette. Place seam-side up in a floured couche or between folds of a tea towel. Proof at room temp until puffy, ~45 minutes.
45 min - VI
Slash and bake hot.
Preheat oven and a baking stone to 475°F. Transfer loaves seam-side down to parchment. Slash three diagonal cuts per loaf. Bake with steam (a tray of water on the bottom rack) for 22–24 minutes until deep golden.
24 min