1-Mixing and Initial Rest: First, mix all the ingredients in a bowl until the dough is fully hydrated and uniform. Cover it and let it rest for 15 minutes to let the flavors start developing.

2-Building Dough Strength: Next, perform 3 sets of stretch and folds over 1 1/2 hours. Each set involves pulling and folding each corner of the dough four times, then resting for 30 to 45 minutes between sets in a warm spot. This step helps create that airy texture inside the baguette.

3-Fermentation Time: After the folds, cover the dough and refrigerate it for cold fermentation, which takes 12 to 24 hours and can go up to 48 hours. During this time, the dough will roughly double in volume, adding depth to the flavor.

4-Shaping the Dough: Once fermentation is done, remove the dough from the fridge and turn it out onto a floured surface. Divide it into three equal pieces and shape each into a rectangle about 4-5 by 7-8 inches. Let them rest for 45 to 60 minutes before moving on.

5-Forming the Baguettes: Stretch the rectangles slightly and roll them into cylinders by folding the longer sides into the rectangle and sealing the seams with your thumb. Repeat the folding two more times to form tight cylinders about 14-15 inches long.

6-Proofing and Baking: Place the shaped baguettes seam side up on a baker’s couche dusted with a mix of regular and rice flour, cover them, and proof at room temperature for 30 to 60 minutes. The dough should spring back slowly when poked. Preheat your oven to 500°F (260°C) with the baking stone on the upper rack and a pan of hot water on the lower rack for steam.

6-Proofing and Baking: Transfer the baguettes seam side down onto parchment paper, dust off excess flour, and score each with 3 angled cuts. Slide them onto the hot baking stone, reduce the oven to 475°F (246°C), and bake for 15 minutes. Then, remove the water pan, rotate the baguettes 180 degrees, lower the temperature to 450°F (232°C), and bake for another 15 minutes until deep golden brown.