Switch to the dough hook and add the rest of the flour slowly. Because the humidity can significantly alter just how much flour is required, you may need slightly more or less than the recipe calls for. What you are looking for is the dough to clean off the sides of the bowl, but to never quite clean the bottom of the bowl. The dough should be kneaded for 5-8 minutes, until the gluten is well developed. You can tell the dough is ready because, while it will never quite lose its stickiness, it will form a nice, smooth dough that is elastic and can form a decent "windowpane."
Once the dough is well kneaded, drop it into an oiled bowl, cover with plastic wrap and let it sit at room temperature for one hour. After the hour has passed, knock the dough down, recover, and place in the refrigerator for 8-16 hours. Technically, you can skip this step but I don't advise it; it is during this step that all those complex flavors are developed.
When ready to finish making the bread, pull the bowl of dough out of the refrigerator. Lightly flour the counter and dump the dough out. Be somewhat gentle here, you don't want to completely degas the dough. Because the dough is cold, it should be fairly manageable. Gently press and stretch the dough out until it is as long/wide as you want your loaves to be. My pan makes 16-inch baguettes, so that's what I worked toward. Cut the dough into three equal parts parallel to that long side. Roll each baguette up and pinch the seams together. Place seam side down on a lightly oiled baguette pan. I really like the perforated pan King Arthur Flour puts out.
Lightly cover the baguettes with plastic wrap and let them rise until they are at least doubled. Depending on room temperature and how happy your yeast is, that can be anywhere from 1-3 hours.
At this point, you want to get your oven ready. It's the high heat and steam features of bakery ovens that produce that perfect baguette texture that is so elusive at home. I have found that a 475° F oven works pretty well. You'll just want to be sure you have a clean oven before you start! Before you preheat it though, we need to talk about the steam. I've tried so many different techniques and my favorite by far involves the use of a 6-inch terra cotta saucer.
There are a few tricks to properly scoring baguettes. The first is to make sure to dip your blade in ice water before every single cut. If you don't, your blade will drag horribly. The other key is the angle at which you cut. The idea is to form a fairly thin flap, not a deep valley, in the loaf. Hold the knife so it is sideways, not straight up and down, and basically slice sideways into the loaf about a half to three-quarters of an inch. This cut allows the loaf to expand easily and evenly for maximum spring. The last important tip is to cut fewer, long slices parallel to the loaf than more, shorter slices across the loaf. As soon as the loaf is scored and the oven is preheated to 475° F, the loaves are ready to be baked. Pour 2 TBS of hot water into the saucer and place the loaves in the oven to bake for 25-30 minutes or until they are golden and sound hollow when tapped.
5 1/4 cup / 765 g / 100 bread flour
2 1/4 tsp / 7.7 g / 1 diastatic malt (optional)
1 3/4 c + 2 TBS / 444 g / 58 lukewarm water
shy 2 tsp / 15.3 g / 2 table salt
1 1/2 tsp / 6 g / 0.8 instant yeast