Filone rustico/ Rustic baguette

Ingredients 

AP flour 100% - 540 g

Warm water 88% - 474 g

I.D.Y. .5 % - 2.7 g

Morton Kosher salt - 1.9% - 10 g

Pinch of sugar 

Process 

Preheat oven 475°F

1. In a mixing bowl. Mix all the dry ingredients, mix well.
2. Slowly add the 90°F water. Mixing until all the flour is incorporated.
3. Cover and set aside in a warm spot (75°F)
4. After approximately four hours the dough should be near tripled in volume
5. Dust the work bench and the top of the dough liberally.
6. Gently pour the soft dough onto the floured bench.
7. Using a floured bench knife and floured hands, ever so gently fold the top of the dough to the center. Then the bottom to the center. Repeat this at both sides. The goal is to create some tension in the dough, and achieve a rough baguette shape.
8. Now carefully cut the baguette length wise down the middle.
9. Use the bench knife to push the seam underneath the dough.
10. Starting at one end twist the dough clockwise all the way to the other side.
11. Place the dough on a baking tray
12. Add some water to steam the oven using a spray bottle or whatever apparatus you prefer.
13. Load the filone into the oven.
14. Bake until golden brown, about 35 minutes.
15. Allow to cool fully before enjoying

16. Alternatively,  cut or break open the filone, slather with butter and enjoy!