Toast the pecans

Preheat a dry, heavy-bottomed skillet over medium heat for a minute or two. Spread the pecans in a single layer and stir or shake the pan frequently to toast evenly. In 3-5 minutes, the pecans will turn a shade darker and release a nutty aroma. Cool before using them in the dough.

Mix the dough

In a large bowl, mix the bread flour and water with a wooden spoon, dough whisk, or dough scraper, until thoroughly blended. Alternately, use an electric stand mixer fitted with a dough hook and mix on low speed.

Autolyse. Let the dough rest for 30 minutes. The resting period helps the gluten structure start to develop. Then add the salt and yeast and mix until thoroughly blended. Add a few sprinkles of water, as needed, to dissolve the salt and yeast.

Form the dough into a ball, and place it seam side down in the bowl. Cover and let the dough rest for 30 minutes.

Fold the Dough. Uncover the dough, fold it over itself in the middle, then recover it and let it rest for another 30 minutes. Repeat this process and let the dough rest for an additional 30 minutes.

Final Fold. Uncover the dough again and fold it, then recover. This time let it bulk ferment for 1 – 2 hours.

Shape the Loaves

Divide the dough into two equal portions (about 485 grams each), and shape them into rough rounds.

Place each piece seam side down on a lightly floured work surface. Cover with a kitchen towel and let them rest for 20 minutes.

Working with one piece at a time, place the dough seam side up and gently press to degas it. Form into a rough rectangle.

Fold the top edge of the rectangle down toward the center. Press firmly along the fold with your fingertips to seal and degas.

Rotate the dough 180° so the bottom edge becomes the top. Fold the new top edge down toward the center, pressing firmly to seal.

Fold the top of the dough down a couple of more times and seal it with your fingers or the heel of your hand. This will help to degas and get a tight seal. You should end up with a rough batard-shaped loaf.

Place the dough seam-side down. Using both hands, gently roll the dough into a 15-inch long, even cylinder, starting at the center and working outward. Lightly taper the ends by applying gentle pressure as you roll.

Ensure the seam is sealed tightly, and place the shaped baguettes seam-side up in baguette proofing baskets. Cover, and let the loaves rise for 30 minutes.

Cover tightly and place in the refrigerator overnight.

Prepare your oven for baking

Prepare your oven for hearth baking by placing one baking stone (or baking steel) on the lower rack and another baking stone on the upper middle rack. If you only have one baking stone, place it on the middle rack.

Place a cast iron skillet, or other steam pan, on the bottom rack or the floor of your oven. Preheat the oven to 450 degrees F.

Score the Baguettes

Uncover the dough, and gently flip the loaves out of the baskets and seam side up onto a piece of parchment paper. Both loaves should fit on one half-sheet of parchment.

Using a lame or sharp knife, score one long slash right down the middle of the loaves.

Bake the Baguettes

Carefully slide the loaves off of the baking sheet (parchment sheet and all) and onto the baking stone on the bottom shelf. Immediately pour ¼ – ½ cup of boiling water into the cast iron skillet, or other steam pan, and close the door.

Bake the loaves for 12 minutes. Rotate and move the loaves up to the top baking stone. Pour another ¼ to ½ cup of boiling water into the steam pan.

Bake for an additional 8-10 minutes, or until they are golden brown. Total bake time 20-25 minutes. If you are only using one baking stone, bake the loaves on the middle shelf for about 22-25 minutes, and rotate the loaves halfway through the bake cycle.

Transfer the loaves to wire racks and allow them to cool for at least 30 minutes before slicing and eating.