Sourdough Baguettes 

Dough

• 440 g all-purpose flour all-purpose flour, minimum 11% protein

• 320 g water

• 9 g salt

Instructions

Dough:

1. In a large bowl, add water and starter. Mix till water foams.

2.  Add flour and salt, mix with wet hands, squeeze and fold until everything is evenly incorporated. 

3. Cover and rest for 1 hour.

4. Perform one set of stretch-and-folds/slap-and-folds. (let the dough tell you when to stop. The dough will start to resist/hold its shape with every stretch. Once the dough no longer has any give stop.) 

5. Every 30 minutes for the next 2 hours, repeat one more set of folds (total of 4).

6. Cover and ferment in a warm spot 77 °F for 2–4 hours, until the dough has risen about 50%.( If house is cooler, proofing time will be longer)

Pre-Shape:

1. Gently turn the dough out onto a lightly floured surface and divide it into two equal pieces.

2. Take one piece and pat it into a rough square. Fold each corner into the center.

3. Flip it seam-side down, cup it between your hands, and roll in small circles on the bench until a smooth ball forms.

4. Place each ball on the floured surface, cover with a tea towel, and rest for 30 minutes until slightly puffed and passing the poke test (a gentle press leaves a slow-closing indentation).

Shaping:

1. Working one ball at a time, place it seam-side up on a floured board and gently press into a horizontal rectangle.

2. Fold the top third down to the center, seal with your fingertips, rotate 180°, and repeat.

3. Starting at the top right corner, fold small flaps down in succession. Press with your palm heel and pull slightly to lengthen. Aim for a 12inch log.

4. Roll the log under your palms toward you, tapering the ends into classic baguette points.

5. Transfer each loaf seam-side up into a baguette pan or baking sheet. (I skip cold proof to have a more mild flavor. Can be cold proof if you prefer a more sour bread.)

Baking:

1. Preheat your oven to 450 °F.

2. Score at least three angled slashes with a razor or sharp blade.

3. Place baguettes in the oven.

4. Using a misting or spray bottle mist loaves with water. Another option is to put a baking tray in a rack under the baguettes and fill it with water. The loafers need steam to properly rise and form a nice crust. 

1. If misting/spraying might want to do this about 2-3 times throughout the bake. 

5. Bake for 30–35 minutes, until deeply golden. Be cautious when opening the door because steam will rush out.

6. Cool on a wire rack before slicing (or tear into that crisp crust while still warm!)

7. ENJOY!