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Mix all the ingredients together and let it rest for 30 minutes.
Perform four sets of folds, spaced thirty minutes apart.
Allow the dough to bulk ferment until it has increased in volume.
Preshape the dough into three equal sections and then shape them into baguettes.
Preheat the oven and bake the baguettes, following specific temperature and timing instructions.
Cool the baguettes before slicing and enjoying.