1-Combining Ingredients: Begin by combining 500 grams of all-purpose flour, 360 grams of water, 10 grams of salt, 3 grams of instant yeast, and 25 grams of honey if desired, in a large bowl until everything is well mixed; then cover and let it rest for 15 minutes. This initial rest helps the dough develop, setting the stage for that soft interior we’re aiming for.

2-Stretch and Folds: Over the next 1 1/2 hours, perform three sets of stretch and folds, spacing them about 30 minutes apart, and turn the dough upside down after each one to build strength without mechanical kneading.

3-Cold Retarding: Once done, cover the bowl and refrigerate for cold retarding, ideally 12-14 hours, until the dough roughly doubles in volume this step is key for enhancing flavors and texture in your French baguette.

4-Shaping the Dough: After refrigeration, turn the dough onto a lightly floured surface, divide it into three equal portions, shape them into rectangles, and let them rest for 45-60 minutes to relax the gluten.

5-Rolling and Proofing: Next, stretch each rectangle slightly and roll it into a cylinder, sealing the seams as you go, then gently extend each to about 14-15 inches for that classic shape. Place the shaped baguettes seam side up on a well-floured couche or alternative, cover them, and proof at room temperature for 30-60 minutes; check readiness by gently poking if the dent springs back slowly, they’re ready. Preheat your oven to 500°F with a thick baking stone in the upper half and a pan of hot water with a rolled kitchen towel on the lower rack to create steam, which is essential for oven spring.

6-Baking and Scoring: Transfer the proofed baguettes seam side down onto parchment paper, dust off excess flour, and score each with three swift, firm cuts using a bread lame, razor blade, or serrated knife to promote even expansion. Carefully slide them onto the El hot baking stone and immediately reduce the temperature to 475°F. Bake for 15 minutes with the steam, then remove the water pan, rotate the baguettes 180 degrees, lower the temperature to 450°F, and continue baking for another 15 minutes or until they turn deep golden brown.

7-Cooling and Serving: Allow the baguettes to cool completely on a wire rack before slicing and serving. This process, including mixing and initial rest at 30 minutes, cold retarding for 12-14 hours, proofing for 30-60 minutes, and baking for about 30 minutes, ensures a crispy crust and soft interior.