2 t salt
1/2 t instant yeast
2 C lukewarm water
nonstick spray
semolina or cornmeal
In a large bowl, weigh out bread flour.
Add salt and yeast; drizzle in water.
Knead just long enough to make a shaggy dough.
Place dough in a lightly greased bowl.
Cover and let rest, folding dough several times within the hour.
Let rest a second hour and fold at the end of the hour.
Cover and refrigerate overnight.
The next day, let dough come to room temp.
Transfer dough to a lightly greased surface.
Shape dough into six 10x8" ovals.
Fold each oval lengthwise and seal the edges with the heel of your hand.
Grease 2 Emile Henry baguette pans and sprinkle with semolina.
Place baguettes, seam side down, into pans.
Cover and let rise 90 mins or until very puffy.
Preheat oven to 450°.
Right before baking, remove lid and slash baguettes.
Spritz baguettes generously with water.
Bake 20 mins, remove lid, and bake 5-10 mins or until golden.
Let baguettes cool on a wire rack.