In a large bowl, whisk together the flour, salt, and yeast. Add the water and use a spatula to mix until the dough comes together into a shaggy dough ball. If the dough is dry, use your hands to gently knead it in the bowl until it comes together. Cover the bowl with a towel and let rest for at least 15 minutes and up to 30 minutes.

Fill a small bowl with water. Dip one hand into the bowl of water, then use the dry hand to stabilize the bowl while you grab an edge of the dough with your wet hand, pull up, and fold it toward the center. Repeat this stretching and folding motion 8 to 10 times, turning the bowl 90 degrees after each set. By the end, the dough should transform from shaggy in texture to smooth and cohesive.

Pour about 1 teaspoon of olive oil over the dough and use your hands to rub it all over. Cover the bowl tightly and let the dough rise at room temperature until it has nearly doubled in volume, 6 to 10 hours. The time will vary depending on the time of year and the temperature of your kitchen.

Turn the dough out onto a lightly floured work surface and use a bench scraper to divide the dough into 4 equal portions, roughly 237 grams each. Using flour as needed, form each portion into a ball by grabbing the edges of the dough and pulling them toward the center to create a rough ball. Then flip the ball over, cup both your hands around the dough, and drag it toward you, creating tension as you pull. Repeat this cupping and dragging until you have a tight ball.

Place the dough balls in individual airtight containers (see notes above) and transfer to the fridge for 1 to 3 days.

On baking day, remove however many rounds of dough you wish to make into baguettes. Place on a clean work surface. I prefer to use no flour here, but if you are finding the dough to be too sticky, lightly flour your work surface. (Note: I suggest watching the video before you attempt shaping.) Pat the dough into roughly a 6 inch square or 6×7-inch rectangle. Fold the top down toward the center and pinch it gently. Turn the dough 180º and fold the top down again toward the center and pinch it gently (creating an “envelope”). Fold the top down again toward the center, pinching gently. Repeat one last time folding the top down all the way to end, pinching to seal the two halves together. (Again: Best to watch the video here!) Use both hand to gently roll the dough, then flip the log over and pinch the seam together. Flip the log over one last time, roll gently, then transfer to a lightly floured DoughMate container. (Alternatively you could use a 9×13-inch baking pan, which you will tuck inside a 2-gallon ziptop bag to create an airtight environment.) Roll the log in the flour, letting it rest seam-side down. Cover the vessel and let rest for 2.5 – 3 hours or until the dough passes the poke test: when it’s pressed gently, it springs back slowly.

After the dough has proofed for roughly 2 hours, place your Baking Steel in the oven on a middle rack, and preheat it to 450ºF. This will take roughly 30 minutes. Fold a standard sheet of parchment paper in half vertically, and tear or cut along the seam. Have the disposable aluminum pan at the ready as well as a small oven-safe skillet or vessel, strong enough to weigh down the pan without collapsing it.

Butter your baguette baker and set aside. Preheat your oven to 450ºF (you do not preheat this vessel).

Open the lid of the DoughMate and gently roll the log back and forth a few times to release it from the bottom of the vessel. Use your hand to brush away the excess flour. If you are using the Challenger Bread Baker or Baking Steel, lift up the dough and transfer it to one of the parchment paper strips. Using a sharp blade, make three diagonal slashes evenly spaced along the top of the log. If you using something similar to the Emile Henry lidded baguette baker, simply transfer it to the buttered baker, then using a sharp blade, make three diagonal slashes evenly spaced along the top of the log.

Using reliable oven mitts, remove the lid from the baker and lower the parchment sheet into the bottom of the pan, orienting it on the diagonal to allow for the most space. Cover the vessel. Close the oven. Bake for 10 minutes. Uncover and bake for 10 minutes more or until the baguette is evenly golden brown or to your liking.

Place the parchment sheet on a peel, and shimmy it parchment paper and all onto the steel. Cover with the aluminum pan. Place a small oven-safe skillet or something heavy enough to weigh the pan down without collapsing it. Bake for 10 minutes. Uncover and bake for 10 minutes more or until the baguette is evenly golden brown or to your liking.

Your scored dough is in the baker (per step 8). Cover the vessel and transfer to your preheated oven (450ºF). Bake for 10 minutes. Uncover and bake for 10 minutes more or until the baguette is evenly golden brown or to your liking.

Remove the baguette from the oven and let cool for 20-ish minutes before serving.

Baguettes are best eaten the day they are made, but if you must store them, transfer them to a ziplock bag and store at room temperature for up to 3 days or in the freezer for up to 3 months. Always reheat before serving: 350ºF for 15 minutes or so.