Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Let it rise at room temperature until doubled in size — about 1 to 1.5 hours.

For the best flavor and texture, transfer the risen dough to the fridge and let it rest overnight (8–12 hours). This cold fermentation deepens the flavor and makes the dough easier to work with.

If you’re short on time, you can skip this step and continue shaping after the first rise, but the results won’t be quite as complex in flavor.

Remove the dough from the fridge and let it come to room temperature for about 30 minutes. Gently turn it out onto a floured surface and divide it into two or three equal pieces, depending on your desired size.

Shape each piece into a rectangle, then fold the long sides in toward the center like a letter. Pinch the seam closed and gently roll the dough into a long rope, about 12–14 inches long. Taper the ends slightly.

Place the shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover with a clean towel and let them rise for another 45–60 minutes until puffy.

Preheat your oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat up — you’ll use this to create steam.

Using a sharp knife or lame, make 3–4 diagonal slashes on each baguette. This helps the bread expand properly in the oven.

Right before baking, pour about 1 cup of hot water into the preheated skillet to create steam. Quickly close the oven door to trap it.

Bake the baguettes for 20–25 minutes until golden brown and crusty. They should sound hollow when tapped on the bottom. Let them cool on a wire rack before slicing — if you can resist.