1. Mix dough: In a large bowl, combine all ingredients. Mix until a shaggy dough forms and no dry flour remains. Cover and rest for 20-40 minutes.
2. Strengthen the Dough: Perform one set of stretch and folds, then continue with slap and folds until the dough feels smoother and slightly tight (about 1 minute). Cover and rest for 20-40 minutes, then repeat once more.
   • REST TIMES BASED ON ENVIRONMENT TEMPERATURE
     • Cool room (20–21°C / 68–70°F): rest 35–40 minutes
     • Normal room (22–24°C / 72–75°F): rest 30 minutes
     • Warm room (25–28°C / 77–82°F): rest 20–25 minutes
3. Bulk Fermentation: 
   1. Same day: At room temperature until puffy and doubled in volume.
      • Cool room (20–21°C / 68–70°F): rest 75-90 minutes
      • Normal room (22–24°C / 72–75°F): rest 60-70 minutes
      • Warm room (25–28°C / 77–82°F): rest 35-40 minutes
   2. Overnight: In the refrigerator (4°C / 39°F) for 12–18 hours. The dough should show visible bubbles and increased volume. Remove from the fridge 30–45 minutes before shaping.
4. Divide & Pre-Shape: Lightly dust the surface and dough with flour. Flip the dough out gently. Divide into 6 equal portions. Gently round each piece into a ball, being careful not to press out too much air. Place rough side down. Cover and rest for 20 minutes.
   • You can also opt to divide the dough into 2 and shape the dough into a traditional french baguette. 
5. Shape: Flatten each piece gently. Shape into a baguette by rolling the top edge downward tightly, sealing as you go. Pinch the seam firmly closed using the base of your palm or your fingers. Lightly roll the ends to taper if desired or keep as rods. Place seam side down on parchment paper.
6. Final Proof: Cover and proof at room temperature for 45–75 minutes, or until puffy and nearly doubled. The dough should slowly spring back when poked, leaving a faint indentation.
   • Cool room (20–21°C / 68–70°F): rest 70-80 minutes
   • Normal room (22–24°C / 72–75°F): rest 55-60 minutes
   • Warm room (25–28°C / 77–82°F): rest 45-55 minutes
7. Preheat: About 20 minutes before baking, preheat oven to 240°C / 465°F with a heavy baking tray or steel inside.
8. Score & Bake: Uncover the dough and let the surface dry slightly. Lightly dust with flour. Score each baguette at a 45-degree angle in one swift motion.
9. Bake: Slide the parchment onto the hot tray, add steam immediately, and close the oven door. Bake with steam for 4 minutes Then remove steam and bake 8–10 minutes, until deeply golden and crisp. Transfer onto a wire rack to cool slightly. 

How to Bake with Steam (No Steam Oven)

Option 1: Ice Cube Method (Easy)

1. Place a preheated empty metal tray on the oven floor
2. Add 3–4 ice cubes when loading the bread

Option 2: Boiling Water Method

1. Pour ~1/2 cup boiling water into a preheated cast iron skillet or heavy bottomed tray at the bottom of the oven. 

Chocolate Butter Sandwich (per sandwich)

1. If the baguette is cold or not fresh, spray with water and toast until warm and crispy. 
2. Slice the baguette on a slight angle, not slicing all the way through.
3. Place thick pieces of butter on the bottom half and then layer with chocolate. Top with a very small pinch of salt. Close the sandwich. Serve and enjoy!