Remove the Biga from the refrigerator and set aside.
Dissolve the yeast in some of the water.
Add the flour, salt, water, and yeast to a mixing bowl with a hook attachment and mix on slow speed for about 4 minutes.
Add the Biga preferment and continue to mix on slow for 2 minutes followed by 4-5 minutes on medium speed or until the baguette dough is fully developed.
If you don’t have a mixing machine, add the ingredients into a bowl and mix using a spatula until the flour absorbs most of the water, transfer to a floured working surface and add the biga in small pieces and knead the dough for about 10-12 minutes or until the dough is fully developed.
Transfer the baguette dough to a greased or flour large bowl and let it bulk ferment for 2 – 21/2 hours at room temperature or until it has doubled in size.
You can also refrigerate this dough and shape it the next day.
Once the dough has doubled in size, turn it onto a floured working surface and divide it into 5 equal parts or scale it at roughly 300 grams each.
If you want smaller demi style baguettes, divide into 6 equal parts or scale at about 250 grams each.
Shape each piece into a small log shape (8 inches in length) and let it bench rest for 20 minutes covered with plastic or cloth.
To do the final shape of the baguette, slight press down and flatten the dough piece (rectangular shape) and bring the outer part of the dough into the center slightly pressing down with your finger.
The final step, repeat by bring again the outer top portion of the dough to the opposite end that is facing closest to you and press down on the seam crimping it with your palm completely sealing it.
Using both hands, roll out the baguette dough starting from the center of the preshaped baguette outward until it reaches about 16 inches in length for the 300-gram dough or 12 inches for the 250-gram dough.
Transfer the baguette onto a floured couche.
If you don’t have a couche (canvass) transfer the formed baguette onto the baking tray lined with parchment paper and dusted with semolina or rice flour. Depending on the size of your tray you might be able to fit 2-3 baguettes spacing them about 2-2 1/2 inches. Keep in mind, your dough will double in size during the final proof and further expand double its size during the baking.
Repeat this process until all your baguettes are formed.
Cover couche, if proofing directly onto a baking tray, cover with cloth or plastic and proof for approximately 60 minutes at room temperature.
The dough is proofed when you press onto it and the indentation of your finger remains on the surface of the dough.
Preheat your oven to 240°C (460°F) and place a deep tray at the bottom of the oven.
Once your baguette dough is proofed about 90%, for longer baguette 16-inch score 5 diagonal cuts or 3 diagonal cuts for the smaller 12-inch baguette.
You will only be able to bake one tray at a time, keep other tray uncut, and refrigerated until ready to bake.
Bake one tray at a time, carefully using oven gloves, add warm water to the bottom empty tray to create steam in the oven. Bake baguettes for 20-25 minutes or until golden light brown.
Remove from oven and repeat with the last tray.
Outstanding recipe and bread. Definitely added to my files of go-to recipes.
Just the baguette recipe I was looking for, my baguettes turned out amazingly crispy with a beautiful open crumb, Thank you, Thank You!!