Add water and mix either by hand or with a mixer. It is not important to use a mixer when making artisan breads. Incorporate ingredient together so there is no more dry lumps.
Let rest for 20 minutes. You will find your dough much smoother than when you left it.
Stretch and fold your dough pulling from the right side over itself, then left side, then top to bottom and lastly bottom to top. Flip the dough over so your seam side is down. Rest for 20 more minutes
Repeat this procedure 3-4 more times, about 1 hour to 1 hour 20 minutes, until you feel that your dough is smooth and strong. Retard your dough in bulk in your refrigerator over night.
Next morning, your dough should have risen about double its size and have a wonderful aroma. Place dough on a lightly floured work table and pull your dough onto work surface.
Use a plastic scraper to cut and divide dough into 10 squares of 350 grams each.
Pat down your dough slightly to deflate large air pockets while keeping small ones.
Pre-shape your baguettes by rolling top down 3 turns to make a cylinder of about 8 inches. Cover with plastic wrap and rest dough for about 15 minutes.
Preheat your oven to 450 degrees
Lightly flour your work space, and using one hand to start in the middle of your dough, roll the dough up and down working your second hand to elongate the baguette dough to about 20-22 inches.
Proof dough on kitchen towels or linens for about 90 minutes. If you like a rustic look, flour your linen and place baguette top down onto the linen.
Using a baguette transfer board, place baguettes into the oven seam side down.
