Homemade Baguette

Combine the flour and salt, add the cold water and yeast, and knead the dough for 5 minutes.

Stretch and fold the dough until smooth; it should pull away from the sides of the bowl.

Shape into a ball, cover with plastic wrap and a towel, and let rise for 1 to 1.5 hours until doubled in size.

Divide the dough into 4 portions, roll them into balls, and let rest for 30 minutes.

Then gently flatten, fold the edges inward, and roll into a log to form a baguette shape, placing them on a flour-dusted baking sheet.

Cover with a damp towel and let do its second rise for 40–60 minutes.

Before baking, lightly dust with flour and make score marks on top.

Preheat the oven to 450 °F (230 °C) and place a pan of boiling water on the bottom rack to create steam.