Sourdough Baguettes

Directions

1. 1

   In a bowl mix flour and water. Cover and let it rest for 15 minutes.

2. 2

   Add the active sourdough starter and salt, mix to combine, then cover and rest for 30 minutes.

3. 3

   Let the dough ferment at room temperature for 4-8 hours or until almost doubled in size. Stretch & fold the dough every hour or whenever it has relaxed.

4. 4

   Let the dough ferment in the fridge overnight or up to 24 hours.

5. 5

   Divide the dough into 4 even pieces. Preshape and let it relax for 15 minutes.

6. 6

   To shape the baguettes fold one side to the middle, then fold the other side onto the middle and fold again to seal the edges and create more tension. Thinly press and roll out the edges.

7. 7

   Place the baguettes on a baking tray and let them proof for another 1-2 hours.

8. 8

   Score using a razor blade or sharp knife. Then bake at 250°C (preferably with steam in the first 8-10 minutes) for 15-20 minutes until golden-brown.

9. 9

   Let them cool for at least 30 minutes after baking (if you can).