Few things beat the smell of a baguette baking, and this one earns its crackly crust through a slow, cold overnight rise that builds real flavor before it ever sees the oven. The dough gets a series of gentle stretch-and-folds instead of aggressive kneading, which helps it develop structure while staying easy to shape into those classic tapered loaves. A hot stone and a burst of steam in the first minutes of baking are what give the crust its deep golden color and that hollow-sounding tap when it's done. Inside, expect an open, airy crumb with big irregular holes — the kind that's perfect for tearing apart while it's still warm. It's a great pick for a gluten free baking day, especially if you love watching a loaf go from shaggy dough to bakery-worthy baguette. Let it cool fully before slicing so the crumb has time to set properly.
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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.
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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