Easy hand-mixed baguette

Stir 225 g warm water (90F / 32C) and 350 g bread flour with a sturdy spoon to a shaggy mass, then squeeze and pinch with a soaking wet hand until no dry spots remain.

Lay the salt on top, cover, and let it autolyse.

Stir the instant yeast into 30 g warm water; rest both 15 to 20 minutes.

Pour in the yeast mixture and mix with a wet hand three to four minutes until homogeneous.

Rise on the counter two and a half hours total; after 30 minutes stretch and fold four to five times and round into a taut ball.

After 30 more minutes fold again four to five times and round; cover and ferment 90 minutes until about doubled; pop large bubbles.

Lay parchment on an upside-down half sheet tray and spray liberally with pan spray or olive oil.

Flour the board and dough, turn out, and divide the roughly 600 g dough into two 300 g pieces.

Pre-shape: degas, fold the sides over, roll so the seam is underneath, then roll into a tight ball; cover and relax 15 to 20 minutes.

On a very lightly floured board, degas seam side up, stretch into a rectangle, fold the top 20% over and roll tightly toward you an inch at a time, sealing and popping bubbles.

Roll out with fingertips and thumbs, pressing harder at the ends to taper, to a 10 to 12 inch baguette with the seam underneath.

Place on the oiled parchment, cover with the foil pan and proof 60 to 90 minutes, until risen 50 to 60% and a poke springs back slowly; err on less proof.

Spray with water and score with a serrated knife, a shallow slash every inch and a half.

Cover with the foil pan and bake at 450F / 230C for 15 minutes.

Remove the foil dome carefully and bake 15 to 18 minutes more, rotating after about 10, to reddish golden brown; 30 to 35 minutes total.