Mix dry ingredients well in large bowl.
Add water and mix well. End of wooden spoon works well. It seems too wet and then turns to a shaggy mess
Using your hands in the bowl pull the edges of the dough toward the middle to "fold". Repeat 4 times rotating then form ball in bowl. Cover and leave to rest for 45 minutes.
Fold dough again, pulling the dough up and folding over, repeating around the bowl . Rest 45 minutes
Repeat again twice making 3 hours of fold and rest.
Turn oven on to 240c high humidity . Place stone in oven
Sprinkle work surface liberally with flour
Divide dough into two pieces.
Press each piece lightly into rectangle and fold over twice into fat log. This is the preshape
Rest 15 minutes covered lightly with cling wrap.
Press out dough and fold into log pressing with the back of your hand to seal.
Roll out into baguette length log
Place on floured couche, teatowel or baking paper.
Fold up couche between each log to maintain shape.
Leave 30 minutes to rise.
Slash each log diagonally down the top with a very sharp knife
Carefully transfer to stone or oven tray . Bake 16-20 minutes or until golden and crispy .
Cook slightly before cutting
