Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 3/4 teaspoons (8g) active dry yeast
  • 1 1/2 teaspoons (9g) kosher salt
  • 1 1/2 cups (355ml) lukewarm water (around 105-115°F or 40-46°C)
  • 1 tablespoon (15ml) olive oil, plus more for greasing the bag
  • 1 tablespoon (15ml) olive oil
  • Coarse sea salt (optional)

Instructions:

  1. In a large bowl, combine flour, yeast, and salt. Whisk to ensure even distribution.
  2. Pour in the lukewarm water and olive oil. Stir with a wooden spoon or spatula until just combined and a shaggy dough forms.
  3. Grease the inside of the zip-top bag with olive oil. Transfer the dough to the bag, seal tightly, and gently press to distribute the dough.
  4. Let the bag sit at room temperature for a minimum of 3 hours, or up to 12 hours. The dough will rise and become bubbly.
  5. Gently deflate the dough in the bag. Turn the bag upside down and ease the dough onto a lightly floured surface. Gently shape it into a baguette, avoiding excessive kneading.
  6. Place the shaped baguette on a parchment-lined baking sheet. Let it rest for 30 minutes.
  7. Preheat oven to 450°F (232°C). Score the top of the baguette diagonally with a sharp knife or lame. Brush with olive oil and sprinkle with coarse sea salt (optional).
  8. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
  9. Let the baguette cool completely on a wire rack before slicing and serving.