In a stand mixer bowl, combine the flour, potato starch, yeast, enzyme, sugar and salt.

Add the cold water and oil.

Knead: 5 min on low speed, 5 min on medium, then 2 min on high speed until the dough releases from the bowl.

Shape into a ball and return to the bowl.

Cover with plastic wrap and let rise for 1 hour or until doubled in size.

Divide into 8 equal pieces (approx. 120 g / 4.25 oz each) and shape into balls.

Rest covered for 10 minutes.

Shape each ball into an oval, then roll into a short baguette with tapered ends.

Use a rolling motion: roll – press – roll – press – until evenly shaped.

Place seam side down on a baking tray lined with parchment paper.

Let rise in a warm oven at 40°C (100°F) – not hotter.

Add 250 g (1 cup) boiling water to a tray at the bottom of the oven to generate steam.

After 45 minutes, remove the bread and steam tray.

Preheat oven to 230°C (450°F) top and bottom heat.

Score each loaf lengthwise (1 cm / 1/3 inch deep) with a sharp blade dipped in water.

Bake for 12–15 minutes until golden and crisp.