Artisan Baguette

Method

1. Combine flour, water, yeast, and salt into a wet dough and rest it 40 minutes to hydrate.
2. Stretch and fold the dough every half hour for two hours until it is smooth and elastic.
3. Shape gently, proof until pillowy, and finish the top with bread flour.
4. Bake with steam in a hot oven until deep golden and hollow-sounding when tapped.