Demi-baguettes

makes five 6-in. to 7-in. loaves

For the pre-ferment
115 g water (4 oz)
115 g all-purpose flour (¾ cup plus 3 tbsp)
⅛ tsp. active dry yeast

In a bowl, mix together all ingredients. Place in an airtight container and allow to ferment for 8 hours or overnight in the refrigerator.

For the dough
260 g water (9¼ oz)
1½ tsp. active dry yeast
420 g all-purpose flour (3½ cups)
10 g salt (2 tsp salt)

To the pre-ferment mixture, add water and active dry yeast and stir to combine. Mix in remaining flour and salt. Cover and allow to rest for 30 minutes at room temperature.

Remove from the container and knead for 2–3 minutes to create a cohesive, smooth dough (it may be a little sticky and not entirely smooth; that is okay). Place in an airtight container and allow to bulk ferment for 12 hours or overnight in the refrigerator.

Remove from the refrigerator and divide the dough into five equal pieces. Shape the pieces into balls and place them on a lightly greased sheet pan. Cover with a clean tea towel and rest for 20 minutes to 1 hour.

Preheat oven to 450° and place a baking stone or sheet pan on the middle rack to preheat, along with a small pan on the bottom rack. Cut 5 pieces of parchment (roughly 4 in. by 10 in.) that you’ll use to transfer the loaves to the oven.

With each dough ball, gently form into 6-inch logs by pinching together the dough and trying not to burst any air pockets that have formed. If the dough is too sticky, lightly dust your work surface with flour. Taper the edges and place the loaves on prepared parchment pieces.

Once the loaves have been shaped and placed on parchment, cover them with a tea towel and rest for about 45 minutes or until they are slightly puffy.

Just before baking, bring about a cup of water to a boil. Remove the tea towel, dust the tops of the loaves very lightly with flour, then use a very sharp knife or bread lame to cut 3–5 evenly spaced diagonal slashes across the top of each loaf.

Place the loaves on the preheated baking stone or sheet pan and pour about ½ cup of the boiling water in the small pan on the bottom rack to create steam during baking. Bake for 20–25 minutes or until golden brown.

Transfer the loaves to a wire rack to cool completely.