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In my last blog entry, I posted an easy way to make baguettes.

But there is more than one way to skin a cat. Here is a slight variation you can apply to the last recipe which may help you get a more intense flavor in a shorter period of time:

Instead of putting the dough in the fridge, let it sit on the counter at room temperature for up to 24 hours. The dough will be slightly more challenging to handle in comparison to the cold dough out of the fridge.

The secret is to not stretch and fold the dough until you are ready to bake. Mix all the ingredients with a spoon. Cover it and let it sit at room temperature for at least 8 hours. For example, if you are planning a special evening meal, you can mix up your baguette dough in the morning.

Two hours before you plan to serve the baguettes, perform the three S&Fs on the dough at 15 minute intervals. Shape the dough into baguettes as usual and final proof for only 20 minutes. Since I preheat my oven for 20 minutes, the timing of that last step works out nicely. Bake and cool as usual.