Bright Moment Co

To Make the Dough: Combine all ingredients in a large bowl. Use your hands to mix together until all flour is absorbed. Cover and rest at room temperature for 15 minutes.
Stretch & Fold: Over the next 1 1/2 hours, you'll do 3 "stretch and folds". To do this, gently scoop up one side of the dough, stretch it up as high as it'll go without breaking, then fold over into the center of the dough. Twist the bowl 45 degrees and repeat. Repeat the stretch and fold 4 times, acting as if there are 4 corners of the dough. Cover and rest 30 minutes. Then repeat 2 more times, for a total of 3 "stretch and folds."
After the Final Knead: After the 3rd resting period, transfer the covered dough to the fridge to rest overnight (12-14 hours).
The Next Morning: Transfer the dough to a lightly floured surface. Divide into 3 equal parts. Gently stretch out eat part to a rectangle like shape. Cover with a tea towel and rest for 45-60 minutes.
To Shape the Baguettes: Gently stretch out each rectangle to about 10" in length, then fold the outsides inward to create a cylinder like shape (looks like a baguette now). Stretch out the dough to be 14-15" long.
The Last Proofing Period: On a large baking sheet or on your countertops, cover with a tea towel. Dust generously with flour. Place the shaped baguettes on the tea towel seam-side up, and cover to rest for 30-60 minutes.
To Bake: Preheat oven to 500F. Place an oven-safe pan filled with hot water on the bottom rack.
Place the proofed baguettes seam-side down on a large parchment paper line baking pan.
Dust off any excess flour and use a sharp knife or scoring blade to make 3 scored on each baguette. Try to score swift and firm for 3 deep and clean cuts.
Place the baguettes in the oven. Reduce temperature to 475F. Bake for 15 minutes.
Remove the water pan, rotate the baking pan, then reduce temperature to 450F.
Bake 10-15 more minutes, until deep golden brown.