recipe and photo from here
Bonjour from a very humid SW France,

This week's recipe is one of my favourite recipes and one that I will be using this weekend. I think that the secret is in the flour so make sure that you use the best bread flour that you can find.

Makes 3 baguettes 1 1/2 cups (12 ounces) tap water, heated to 115° F 1 teaspoon (1/8 ounce) active dry yeast 3 1/4 cups (14 2/3 ounces) all-purpose flour 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume) Canola oil, for greasing bowl 1/2 cup ice cubes Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, then transfer dough to a lightly floured...