Lean baguettes

Method

1. Start. Mix and rest 20 minutes; fold every 30 minutes for 2 hours.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
2. Then. Divide into 3, preshape, rest, then roll into baguettes. Proof 45 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
3. Finish. Score at a shallow angle; bake with steam 22–28 minutes.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.