Slow-fermented baguette like in a bakery

Preparation:

1. Prepare the dough:

In a large bowl, combine the flour, sugar, salt and yeast.

Gradually add the water and continue stirring with a wooden spoon or by hand.

Once the dough is smooth, add the oil and mix well.

2. Kneading and slow fermentation:

Knead lightly until a sticky, well-hydrated dough is formed.

Cover the bowl with cling film or a clean cloth.

Let rise in the refrigerator for 16 hours. This step allows the aromas to develop and a pleasant honeycomb structure is created.

3. Design and second rise:

After fermentation, take the dough out of the refrigerator and let it come to room temperature for about 30 minutes.

Sprinkle the work surface with flour and divide the dough into three or four equal portions.

Shape each portion into a baguette by carefully lengthening it.

Place the baguettes on a floured cloth or in a baking pan and cover. Let rise for another 1 to 2 hours.

4. Cooking:

Preheat the oven to 240°C. Place a bowl of water on the bottom of the oven to create steam.

Use a sharp knife to make incisions in the baguettes.

Bake for 20 to 25 minutes until golden brown.

Let cool on a wire rack before eating.