Three Ways to Make a Baguette

Combine warm water, yeast, salt, and bread flour. Stir to combine then switch to a soaking wet hand and squeeze to continue mixing until dough is no longer shaggy. Dust with flour and knead for 2 minutes to build strength. Cut into 2 equal pieces, flatten each into an oval then roll and shape. Place both shaped doughs onto a parchment lined baking sheet, cover with a foil pan, and let rise at room temp for 40-60min. Spray baguettes with water, cover with foil pan again and bake for 25 minutes in a preheated 465F/240C oven, removing the lid after 14min.

Combine 225g water and bread flour with a spoon then switch to a soaking wet hand to continue mixing until the dough is a solid clod. Sprinkle salt on top while mixing yeast with 30g water. Allow to sit for 20 minutes then add the yeast mixture to the salted dough and squeeze to combine. Let it sit for 30 mins, perform strength building folds, and cover. Shape baguettes as shown, let rise for 45-70min on a parchment lined baking sheet, and bake at 465F/240C, removing cover halfway through.

Prepare a poolish with 150g water, a pinch of yeast, and 150g bread flour. Cover and ferment for 12-24 hours. In a mixing bowl, combine ripe poolish, 240g water, 3g yeast, 400g bread flour, 11g salt, and 10g diastatic malt powder. Mix and ferment for 30 minutes, then perform strength building folds. Divide into 4 equal pieces, shape, proof in a floured couche for 45-60 minutes, score, and bake covered at 465F/240C for 12 mins, then uncovered for another 12-15 mins until golden brown.