Step 1

Mix the ingredients by hand or in a stand mixer. The dough will be sticky, too sticky to knead, but should release from the sides of the bowl. Put in oiled bowl, cover, and let rest in the refrigerator overnight.

Step 2

The next day, remove from the fridge and let sit for a couple hours until it comes to room temperature.

Step 3

Handling the dough very gently and using plenty of flour, stretch the dough into an oblong shape, then divide into 4 to 6 even pieces with a knife or pastry scraper, gently forming baguettes without degassing the dough. Place the baguettes on a piece of parchment paper for easy transferring to the oven.

Step 4

Pre-heat the oven to 550 degrees with a pizza/bread stone on the lower rack, and place an empty pan on the top rack. Gently score the tops of the loaves, then bake according to Reihhart'

Step 5

s simulated steam stacked baking oven, namely by putting a cup of boiling water in the empty pan on the top rack and spraying steam into the oven with a spray bottle during the first few minutes of baking.

Step 6

Lower the over to 475 degrees and bake 18-25 minutes, rotating as necessary. (You will likely need to bake the loaves in 2 batches.) Remove from the oven and cool on a rack.