Low Sodium Crusty French Baguette

Total time12 hr 45 min

Prep time20 min

Cook time25 min

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Ingredients

8 servings

3 cups (360g) bread flour, plus more for dusting
King Arthur Baking Company Unbleached Bread Flour King Arthur Flour Organic Unbleached Bread Flour, 5 lbs Bob's Red Mill Unbleached Artisan Bread Flour - 5 Lb Pillsbury Best Bread Flour - 5 LB Bob's Red Mill® Unbleached Enriched Artisan Bread Flour
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1 ¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp instant yeast
1 ¼ cups (295ml) cool water (about 65°f/18°c)

Instructions

1
In a large mixing bowl, whisk together the bread flour, salt, and instant yeast. Pour in the cool water and stir with a wooden spoon or your hand until no dry flour remains and a shaggy dough forms. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 30 minutes.
2
With damp hands, perform a series of stretch-and-folds: grab one side of the dough, stretch it upward until it resists, then fold it over the center. Rotate the bowl 90 degrees and repeat three more times for a total of 4 folds. Cover and repeat this process two more times at 30-minute intervals (3 sets total). After the final fold, the dough should feel noticeably smoother and hold its shape briefly when released.

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