French Baguettes (Crispy & Airy)

Steps

1. In a small bowl, combine a portion of the water (at 38–43°C / 100–110°F) with the active dry yeast. Stir until dissolved and let sit for 5–10 minutes, until the surface is foamy.
2. In a large mixing bowl, whisk together the bread flour and fine sea salt, keeping the salt evenly dispersed and away from the yeast mixture at this stage.
3. Pour the foamy yeast mixture into the flour. Add most of the remaining water at about 20–22°C (68–72°F), stirring with a spoon or hand until a rough, shaggy dough forms. Add the last few spoonfuls of water only if needed; the dough should feel soft and slightly sticky.
4. Turn the dough onto a clean work surface and knead for 8–10 minutes. Avoid adding extra flour; use a dough scraper if needed. The dough is ready when it is smooth, elastic, and slightly tacky but not tearing easily when gently stretched.
5. Shape the dough into a ball and place it back in the bowl. Cover tightly with a lid or plastic wrap and let rise at 24–27°C (75–80°F) for 60–90 minutes, or until doubled in size and full of small air bubbles. Do not eat the raw dough.
6. Gently turn the risen dough onto the work surface. Press it lightly to deflate without tearing, then divide into 3 equal pieces. Shape each piece into a loose log by folding the edges toward the center. Cover and let rest for 15 minutes so the gluten relaxes; the dough should feel softer and more pliable.
7. To form baguettes, work with one piece at a time. Gently flatten into a rectangle, fold the long edge toward the center and seal, then repeat to form a tight cylinder. Roll the dough under your palms to elongate it to about 30–35 cm, tapering the ends slightly. The surface should be smooth and slightly taut without tearing.
8. Place the shaped baguettes seam side down on a parchment-lined baking sheet or in a baguette pan, leaving space between them. Cover loosely and let proof at 24–27°C (75–80°F) for 30–45 minutes, until noticeably puffed and the dough slowly springs back when gently pressed.
9. About 30 minutes before baking, during the final proof, preheat the oven to 220°C (425°F). Place a sturdy empty metal pan on the lowest rack to heat for steam and position another rack in the center for the baguettes.
10. When the baguettes are nearly ready, they should look slightly swollen and feel light for their size. Using a very sharp knife or lame held at a shallow angle, score each baguette with 3–4 diagonal slashes about 0.5–1 cm deep along the top to control expansion and encourage an open, airy crumb.
11. Transfer the baguettes to the center oven rack. Immediately and carefully pour hot tap water into the preheated metal pan on the bottom rack to create steam, then close the oven door quickly. Bake for 22–25 minutes, until the crust is deep golden brown, crisp, and crackling, and the loaves sound hollow when tapped on the bottom.
12. Transfer the baked baguettes to a wire rack and cool completely for at least 45 minutes. The interior should be soft and airy with irregular holes, while the crust remains thin and crisp. Slice only once fully cooled to preserve the open crumb and avoid gumminess.