Sift the whole-wheat flour through a fine-mesh strainer into the bowl of your stand mixer. (Say goodbye to the bran—it’s not invited to this baguette party.) Add the all-purpose flour, salt, yeast, and malt powder.

Pour in the water and let your mixer do the heavy lifting with the dough hook on low speed. Knead until you’ve got a cohesive dough, and no floury bits remain—this takes about 5-7 minutes. Transfer the dough to a lightly oiled large bowl, cover it with plastic wrap, and let it rest at room temperature for 30 minutes.

Here’s where you’ll channel your inner bread whisperer. Fold the dough 8 times like you’re tucking in a sleepy baby, then let it rest for 30 minutes. Repeat this folding-and-resting routine 4 times. (Yes, four—it’s worth it!)

Cover the dough tightly and refrigerate it for at least 24 hours, or up to 72. This slow fermentation is where the magic happens.

Flour your counter like you’re preparing a battlefield, then turn out your chilled dough. Shape it into an 8-inch square and divide it into quarters. Cover the pieces with lightly misted plastic wrap and let them rest for 45 minutes at room temperature.

Take each piece and roll it into a 4-inch cylinder. Cover them again with plastic wrap and let them rest for another 30 minutes. Then press each cylinder into a square, roll it into an 8-inch cylinder, and seal it. Finally, roll it out from the center to create a 15-inch baguette. Place seam-side up on a lightly misted couche.

Let the baguettes rise until they double in size, about 45-60 minutes. Meanwhile, preheat your oven to 500°F with a baking stone on the middle rack.

Transfer the baguettes, on parchment, to a pizza peel or baking sheet. Carefully place them onto the hot stone and cover with inverted aluminum pans (your DIY steam chamber). Bake for 5 minutes, then remove the pans and bake for another 12-15 minutes, rotating once, until they’re golden brown.

Let the baguettes cool on a wire rack for at least 20 minutes. Yes, it’s torture, but it’s mandatory for the perfect crust.