ADVERTISEMENT
Mix the Dough:
In a large bowl, combine the flour, salt, and yeast. Slowly add the cold water and mix until a shaggy dough forms. No need to knead vigorously; just mix to combine.
Autolyse (Rest):
Cover the bowl with a damp cloth or plastic wrap. Let the dough rest for 30 minutes to hydrate the flour.
Stretch and Fold:
Every 30 minutes for the next 2 hours, perform a stretch and fold: pull one side of the dough up and fold it over the rest. Turn the bowl and repeat 3-4 times. This strengthens gluten without kneading.
Bulk Fermentation:
Cover and refrigerate the dough for 12 to 24 hours. This slow fermentation develops flavor and texture.
Shape the Baguettes:
ADVERTISEMENT
