Ingredients:
- 100g Active Sourdough Starter (100% Hydration)
- 400g Bread Flour (High Protein Recommended)
- 275g Water (Filtered, lukewarm – approx. 85°F/30°C)
- 9g Fine Sea Salt
- Semolina or Rice Flour (As needed for dusting)
Instructions:
- Autolyse: Combine flour and water until just incorporated. Rest for 30 minutes.
- Mix: Add starter and salt to the autolysed dough. Mix thoroughly by hand until no dry pockets remain.
- Bulk Fermentation & Strengthening: Allow dough to rest for 30 minutes. Perform 3 sets of Stretch and Folds every 30 minutes during the initial bulk fermentation period.
- Bulk Completion: Allow the dough to rest undisturbed until it has visibly increased in volume (approx. 30-50% rise).
- Divide & Pre-Shape: Gently tip dough onto a lightly floured surface. Divide into 4 equal pieces. Gently shape each into a loose log or round. Bench rest, covered, for 20 minutes.
- Final Shaping: Shape each piece into a tight, long cylinder (demi baguette). Place shaped baguettes seam-side up onto a well-floured couche or heavily floured parchment paper, ensuring separation.
- Proofing: Cover loosely and immediately transfer to the refrigerator for a cold retard (12-18 hours).
- Preheat: 45 minutes before baking, place your baking stone/steel in the oven and preheat to 500°F (260°C).
- Scoring & Loading: Carefully transfer baguettes seam-side down onto parchment paper. Using a lame, score 3-5 diagonal, overlapping slashes down the length of each loaf.
- Baking with Steam: Slide the parchment paper onto the hot baking stone. Immediately spray the interior walls of the oven heavily with water 4-5 times. Reduce heat to 475°F (245°C).
- Bake: Bake for 10 minutes with steam. Remove the water source, then continue baking for another 12-18 minutes until deep golden brown.
- Cool: Cool completely on a wire rack before slicing.