2. Kneading and slow fermentation:
Knead lightly until you get a sticky, well-hydrated dough.
Cover the bowl with plastic wrap or a clean cloth.
Leave to ferment in the refrigerator for 16 hours. This step allows the aromas to develop and gives a beautiful honeycomb texture.
3. Shaping and second rise:
After fermentation, remove the dough from the refrigerator and let it return to room temperature for about 30 minutes.
Dust the work surface with flour and divide the dough into three or four equal portions.
Shape each portion into a baguette by gently lengthening them.
Place the baguettes on a floured cloth or a baguette pan and cover. Let rise for another 1 to 2 hours.
4. Cooking:
Preheat the oven to 240°C with a container of water at the bottom of the oven to create steam.
Make incisions on the baguettes with a sharp blade.
Bake for 20 to 25 minutes, until golden brown.
Let cool on a wire rack before enjoying.
