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1
Mix flour, water and instant yeast in large bowl until shaggy mass forms; rest 20 minutes (autolyse).
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2
Add fine sea salt; incorporate by hand folding and squeezing dough for 8 minutes until smooth and elastic.
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3
Bulk ferment at room temperature for 4 hours with four sets of stretch-and-fold every 30 minutes during first 2 hours; dough should increase 50% in volume.
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4
Divide dough in half; pre-shape into rounds and rest 20 minutes. Shape into tight cylinders 35cm long; place seam-side up in floured banneton or linen couche.
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5
Cold ferment in refrigerator for 12–16 hours uncovered; this develops acidity and extensibility.
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6
Preheat oven to 250°C with Dutch oven inside for 45 minutes. Score baguettes with single diagonal slash 1cm deep; transfer to hot Dutch oven, reduce heat to 220°C.
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7
Bake covered for 25 minutes; remove lid, increase to 240°C and bake 20 minutes more until deep mahogany crust forms and internal temperature reaches 208°C.
