Artisan Baguette Garlic Bread

In a large mixing bowl, combine bread flour, lukewarm water, and instant yeast. Mix by hand or with a wooden spoon until a shaggy dough forms and no dry flour remains.

Cover the mixing bowl with a damp towel and let the dough rest for 20 minutes to allow the flour to fully hydrate, a process known as autolyse.

Sprinkle the fine sea salt evenly over the dough. Knead the dough inside the bowl or on a lightly floured surface for 10 minutes until it becomes smooth, elastic, and passes the windowpane test.

Form the dough into a smooth ball, return it to the mixing bowl, cover with the damp towel, and let it proof at room temperature for 1 hour and 30 minutes until roughly doubled in size.

Gently deflate the dough and divide it evenly into two pieces. Shape each piece lightly into a loose round, cover, and let rest on the counter for 20 minutes to relax the gluten.

Flatten each round gently into a rectangle. Fold the top third down to the center and press the seam. Fold the bottom third up and press. Fold in half completely and pinch the final seam tightly to seal, rolling it gently into a 35cm cylinder with tapered ends.

Place the shaped baguettes seam-side down on a well-floured bakers couche or a piece of parchment paper pleated to support their sides. Cover loosely and proof for 45 minutes.

About 30 minutes before baking, preheat the oven to 250°C/480°F. Place a cast iron pan on the bottom rack to heat up; this will be used to create steam.

Gently transfer the baguettes onto a parchment-lined baking sheet. Using a lame or sharp razor, score the top of each baguette with 3 to 4 quick, overlapping diagonal cuts, angling the blade at 45 degrees.

Place the baking sheet in the oven. Carefully pour 250ml of water into the hot cast iron pan on the bottom rack to create a burst of steam, and immediately shut the oven door. Bake for 15 minutes.

Reduce the oven temperature to 230°C/450°F. Carefully remove the steam pan from the oven. Continue baking for another 10 to 12 minutes until the crust is deep golden brown.

Transfer the baked baguettes to a wire cooling rack and let them cool completely for at least 1 hour. Slicing warm bread will result in a gummy texture.

While the bread finishes cooling, combine the softened unsalted butter, finely minced garlic, chopped fresh parsley, and flaky sea salt in a small mixing bowl. Mash together until evenly incorporated.

Using a serrated knife, cut the fully cooled baguettes diagonally into slices about 2.5cm thick. You can slice all the way through for individual pieces or three-quarters of the way through for a pull-apart style loaf.

Generously spread the garlic butter mixture onto one side of each individual bread slice, or spread it deep into the cuts if keeping the loaf intact.

Preheat the oven to 200°C/400°F to prepare for the final bake.

Arrange the buttered bread slices on a baking sheet and bake for 10 to 12 minutes until the edges are toasted and crisp, and the garlic butter is completely melted and bubbly into the crumb.