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1 tsp instant yeast
1 tsp Umami Pantry Herb Salt
Mix all ingredients in a bowl, then cover with glad wrap and let rest for 15 minutes.
Over 1.5 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
Cover the bowl with a glad wrap and place in the refrigerator overnight (12-14 hours).
Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
Preheat the oven to 260 degrees Celsius. Place a baking stone in the upper half the oven and a bread pan filled with hot water on the bottom rack.
Stretch each dough rectangle and fold into a cylinder, sealing the seams. Roll the cylinders, stretching them to desired length, about 14-15 inches.
Cover the dough and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
Transfer the baguettes to a piece of baking paper and dust off excess flour. Using a sharp knife, make 3 scores on each baguette.
Open the oven and slide the baguettes onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
Remove the water pan, rotate the baguettes, drop the temperature to 245 degrees Celcius. Continue baking for another 15 minutes or until golden brown.
Slice the baguette on an angle to create ~12 slices (3 pieces per serve).
Combine the butter, garlic infused olive oil and garlic replacer in a bowl. Mix well, then place into microwave for 15 seconds. Use a brush or spoon to evenly spread the garlic butter on each bread piece, then place them onto an oven tray.
Sprinkle with the herb salt. Leave the bread in the oven until the top is golden.