Slap and fold kneading technique french baguette baguette française

1 Kg flour 20gr salt 10gr dry yeast (let sit 15 min in 20ml slightly warm water) or 20gr fresh yeast (rub it between hands with flour and mix it into the flour) 720ml water. Mix first salt with flour well so salt doesn't kill the yeast, then add the yeast. After mixing cover and let rise 1h at 22C 70F. Bake 15 minutes at 250C 480F with a small metal jar with water inside the oven. May let flour rest opened on the table for 20 days first. https://www.maspatule.com/blog/2020/03/26/recette-baguette-tradition-francaise/?srsltid=AfmBOoocn7oGJNigoBMHn5rz7rb_dHo4QdYKiRwbdJrJyaJ8BGReuldm