French Baguette

In a small bowl, whisk the yeast into the warm water and let it sit for about 5-10 minutes until it becomes foamy.

In a large mixing bowl or the bowl of a stand mixer, combine the bread flour and sea salt. Create a well in the center and pour in the yeast mixture.

Mix until a shaggy dough forms. Using a dough hook or by hand on a floured surface, knead the dough for 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.

Gently deflate the dough and divide it into three equal pieces. Shape each piece into a rough rectangle, then fold the top and bottom toward the center. Roll into a long cylinder (about 12-14 inches) with tapered ends.

Place the baguettes on a floured linen couche or a parchment-lined baking sheet. Cover and let rise for another 45-60 minutes.

Preheat your oven to 450°F (230°C) with a baking stone inside and a shallow pan on the bottom rack. Score the tops of the baguettes with 3-4 diagonal slashes using a sharp blade.

Slide the loaves onto the hot stone. Pour one cup of hot water into the shallow pan to create steam, then quickly close the oven door.

Bake for 20-25 minutes until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. Cool completely on a wire rack before slicing.