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Remove dough from the fridge and divide into 2 or 3 equal pieces. Shape each piece into a baguette by flattening gently, folding the edges toward the center, and rolling tightly into a log.
Final Proof:
Place the shaped baguettes on a floured couche or parchment paper. Cover with a cloth and let rise for 1.5 to 2 hours at room temperature until puffy.
Preheat Oven:
Preheat oven to 240°C (465°F) with a baking stone or inverted baking tray inside. Place a pan with water at the bottom of the oven for steam.
Score and Bake:
Using a sharp knife or lame, score the baguettes with 3-5 diagonal cuts. Slide them onto the hot stone/tray. Bake for 20-25 minutes until golden brown and crisp.
Cool:
Let baguettes cool on a wire rack before slicing to preserve the crumb structure.
Serving and Storage Tips
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