Hydrate yeast: Add 85ml (about 1/3 cup + 1 teaspoon) warm water and yeast to a bowl, stir and rest for 5 minutes.

Dry ingredients: Add flour and salt to a large mixing bowl and stir to combine. Slowly stir in yeast water and remaining 300g (1 cup + 5 Tablespoons) water. Mix well to combine.

Cover bowl and rest for 20 min.

Stretch and fold: Wet fingertips and starting at the edges of the dough/bowl, pull up on a piece of dough and fold it into the center. Do this all the way around the dough; stretching it up and folding it into the center. Cover bowl and rest for 20 minutes.

Repeat stretch and fold. Cover and rest for 20 minutes. Repeat stretch and fold once more, then cover and rise for 1 1/2 hours, until doubled in volume. (Or refrigerate, covered, for up to 12 hours. Remove dough from fridge 1 hour before the next step).

Divide dough: Place dough on floured countertop and divide into 3 equal pieces.

Shape: Stretch and gently pat each portion into a rectangle about 6x3 inches (doesn’t need to be perfect!). Lift one long edge up and fold it into the center, pressing it in. Grab the other long end and reach it up and over the top (like folding a brochure. Pinch the dough to seal.

Roll gently into a 15’’ long, tapered at the ends. Place in baguette pan lined with parchment paper.

Final rise: Cover with a light kitchen towel and rise for 1 hour.

Preheat oven: Thirty minutes into the rise time turn oven to 475 degrees F and place a pot of hot water at the bottom.

Score: Use a sharp lame or serrated knife to gently score 1/2’’ slit down the center of the dough.

Bake: Place baguette pan in oven and bake at 475 degrees F (with the hot water still at the bottom of the oven) for about 15-20 minutes or until golden.