Sourdough Baguettes

Ingredients

For the baguette dough

450 g (3.6 cups) flour - white bread

280 g (1.1 cups) water

100 g (0.4 cups) active sourdough starter

15 g (3.0 teaspoon) salt

For the flour dusting

80 g (0.5 cups) flour - white bread or rice flour

80 g (0.5 cups) semolina

Instructions

Making the dough (This all happens at room temperature)

Mix 250 grams of water with 100 grams of bubbly, active sourdough starter. Add in the flour and mix until fully incorporated. Cover and rest for 1 hour. During this time, dissolve the salt in the remaining 30 grams of water.

Add the salty water to the dough and mix well until the dough is smooth. Give it a stretch and fold by pulling up one side of the dough and folding it over itself, repeating around the perimeter of the dough. When done, form into a ball and place into a clean, lightly oiled bowl covered with a damp cloth. Let it rest for 1 hour.

Repeat the stretch and fold process twice more, resting the dough for an hour after the second set of folds. After the 3rd set of folds, let it bulk ferment for 2 hours. Make sure to cover the dough with a damp cloth when not handling it.
Shaping

Place the dough onto a lightly floured work surface and divide it into 4 equal pieces for demi baguettes or two for longer baguettes if your oven and equipment allow for it.

Gently pat out some air and flatten it into a rectangle.

Fold the far side over keeping tension pushing down and away into the dough with your thumbs.

Keep rolling and keeping the tension until you have a tight sausage shape.

Press the seam down with the palm of your hand.

Pinch it close with your thumbs and forefingers to make sure it's completely sealed.

Roll out from the center to the outsides, keeping more pressure on the outside of your hands, to create the pointy ears on either end.
Proving

Line a baking sheet or tray with a couche or well-floured thick linen cloth. Fold it so that it will hold your baguettes in place. The flour can be a 50/50 mix of semolina and regular flour or simply rice flour.

Place your baguettes seam-side up into the folds you made with the cloth. Sprinkle with more flour mix and cover with plastic wrap or another baking sheet turned upside down. Proof in the fridge for 18 hours or up to 36 hours.
Scoring and baking

Remove the baguettes from the fridge and prove at room temp if they are still a bit flat. Preheat your oven to 250 degrees Celsius or 480 degrees Fahrenheit. Place a container filled with boiling water in the bottom of the oven. Place your baking tray or pizza stone into the oven so it's hot when you need to bake. Dust the hot tray with semolina flour. Place the baguettes seam-side down onto the baking sheet. Use a lame or sharp knife to slash the loaves. The cuts should be made at a 30-45-degree angle and 1.5 centimeters deep along the length of the dough.

Place the baguettes into the oven and bake for 30 minutes. After 15 minutes, rotate the baking sheet and turn the oven down to 220 degrees Celsius or 428 degrees Fahrenheit. Remove the baguettes from the oven. Let them cool down slightly and admire their crunchy crust and pillowy crumb before slicing a piece to sample. Enjoy with some good butter or olive oil and balsamic glaze.

Notes:

Sourdough baguettes will last for about 5 days sealed airtight. They will lose their crunch but you can refresh them by toasting or frying in a pan with a bit of olive oil.

It can be frozen for up to 3 months. Cut it into slices and store airtight in the freezer for convenience. Whenever you want a little snack or a piece of baguette, simply take a slice from the freezer and warm it up.