Salt, baking powder, baking soda are all evening agents and help the bread rise and more importantly contain a high amount of sodium. This recipe produces authentic French baguettes with a crusty outside and a fluffy, chewy inside, without all the salt!
In a large bowl, combine all the ingredients and stir to blend, using a wooden spoon or your hands, mix thoroughly. The dough will be sticky. Cover with plastic wrap or a kitchen towel. Let the dough rest for 12 hours at room temperature until it has doubled.
After letting the dough rise, turn out the dough onto a well-floured surface and divide the dough into 4 equal pieces and pre-shape them into a long 12” to 15” log, cover them with a piece of oiled plastic wrap and let them relax for 15 minutes.
After the 15 minutes form the pre-shapes into the baguettes and place them onto the well-floured bakers Couche cloth or a greased French loaf pan and let them rest for 20 minutes. Preheat the oven to 400°F.
Meantime, place a tray of hot boiling water at the bottom shelf of the oven. This allows for the steam to crisp up the outer layer of the bread.
Place the baguettes in the oven and bake for 8 minutes and then rotate to ensure even cooking. Cook for a remaining 8 minutes or until golden brown. Remove the baguettes from the oven and place on a wire rack until cool. Enjoy!