Ingredients:
- 150g Active Sourdough Starter (100% hydration)
- 450g Bread Flour (High Protein)
- 300g Water (Cool, filtered)
- 9g Fine Sea Salt
- Extra Flour for dusting
Instructions:
- Autolyse: Combine flour and water. Mix until just shaggy. Cover and rest for 30–60 minutes.
- Mix In: Add the active starter and salt. Mix gently by hand or on low speed until incorporated (5–7 minutes). The dough will be sticky.
- Bulk Fermentation (3–4 Hours): Let the dough rest at room temperature (68–72°F).
- Folds (3 Sets): Perform three sets of Stretch and Folds every 30 minutes during the first 90 minutes of bulk fermentation.
- Rest: Allow the dough to finish bulk fermenting until it has increased in volume by about 30–40% and looks jiggly.
- Divide: Gently turn the dough onto a lightly floured surface. Divide into 3 equal pieces (approx. 280g each).
- Pre-Shape: Gently form each piece into a loose log or rectangle. Cover and bench rest for 20–30 minutes.
- Final Shape: Shape each piece into a taut, long cylinder (baguette shape), using minimal flour. Place seam-side up in a well-floured couche or linen cloth.
- Cold Retard: Cover the couche tightly and transfer to the refrigerator for a long, cold proof (12–16 hours).
- Preheat: 1 hour before baking, preheat your oven and baking surface (stone/steel) to 475°F (245°C). Place a shallow metal tray on the bottom rack for steam generation.
- Score: Gently transfer baguettes to parchment paper. Using a lame held at a shallow angle (about 20 degrees), score 3–5 overlapping diagonal slashes down the length of each loaf.
- Steam & Bake: Slide the baguettes onto the hot stone/steel. Immediately pour 1 cup of boiling water into the bottom steam tray and quickly close the door.
- Finish: After 10 minutes, carefully remove the steam tray. Reduce oven temperature to 450°F (230°C). Bake for another 12–15 minutes until deeply golden brown.
- Cool: Cool completely on a wire rack before slicing.