Starting with the bowl on a scale weigh the flour then weigh the Fresh Yeast OR Dry Instant Yeast then in a separate cup or bowl weigh the water. Add the water to the dry ingredients and combine it until the flour is well hydrated. Then rlet it rest for 5 minutes.

Add the Sea Salt and continue kneading

Once it is tacky and holding its shape you can knead it on lightly floured surface. Knead for at least 10 minutes, then form a big dough ball

Proof for 1-2 hours, then place in the fridge overnight with plastic wrap over the bowl

On the next day leave the dough out almost long enough to come to room temperature then you can section the dough into 250g chunks which should be rolled on the same day

Roll the dough into baguettes, score the top of each baguette and lightly flour them before putting in the oven at 425°F. Get a second sheet pan hot in the oven, then pour water into it to create steam in the oven.