Simplified Baguette-style Bread

This recipe broadly follows this video.

Ingredients

Preferment:

• 222g all-purpose flour
• 222g cold water
• 1/4 spoon of yeast

Dough:

• 319g warm water
• 519g all-purpose flour
• 15g salt
• 1/2 teaspoon of yeast

Cooking

Day before

• Combine the flour, yeast, and water.
• Cover and let it rest overnight at room temperature, 12 to 16 hours.

Baking day

• Add the water to the preferment and mix.
• Add the flour, salt, and yeast, mixing well until no dry spots remain.
• Rest for 20 minutes.
• Do bowl folds.
• Rest for 20 minutes.
• Do bowl folds.
• Rest for 20 minutes.
• Do coil folds.
• Rest for around one hour.
• Lightly dust a surface. Take dough from bowl. Divide into two pieces
• Do a round preshape (similar to a bowl fold)
• Rest for 15 minutes
• Dust a piece of fabric.
• Shape like two bâtard.
• Place the doughs on the fabric seam-side up.
• Rest for one hour covered

Baking

• Preheat the oven at 250°

  It is crucial to plan the water in the oven in advance.

• Invert the loaves side by side onto a sheet of parchment.
• Score the tops of the loaves.
• Load the loaves (still on the parchment) into the oven and any type of water or ice.
• Bake the loaves for 32 to 38 minutes, until the crust is firm and medium golden brown.