Sourdough Baguette

Instructions

1. 1

   In a large mixing bowl, combine 500g of bread flour and 350ml of water. Mix until no dry flour remains. Cover the bowl and let it rest for 30 minutes.

2. 2

   Add 100g of sourdough starter and 10g of salt to the dough. Mix well until the starter and salt are fully incorporated.

3. 3

   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 4-5 hours, or until it has doubled in size.

5. 5

   Gently deflate the dough and divide it into two equal pieces. Shape each piece into a baguette by flattening it into a rectangle, folding the long edges towards the center, and rolling it into a log.

6. 6

   Place the shaped baguettes on a parchment-lined baking sheet, cover them, and let them rise for another 1-2 hours.

7. 7

   Preheat your oven to 230°C (450°F) with a baking stone or an inverted baking sheet inside.

8. 8

   Score the tops of the baguettes with a sharp knife and transfer them to the preheated baking stone or sheet.

9. 9

   Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.

10. 10

    Let the baguettes cool on a wire rack before slicing and serving.