In a large mixing bowl, combine:

✅ 500g bread flour

✅ 100g active sourdough starter

✅ 350g water

Mix until a shaggy dough forms. Cover and let it rest for 30 minutes.

Add Salt & Strengthen the Dough

Sprinkle 10g salt over the dough and work it in with your fingers.

Perform four sets of stretch and folds, once every 30 minutes over the next 2 hours.

Cover and let the dough rest at room temperature for 4-6 hours until nearly doubled.

Cold Fermentation (8-12 Hours, Overnight Recommended)

Transfer the dough to the fridge overnight (this enhances flavor and makes shaping easier).

💡 Pro Tip: Cold fermentation gives the best texture and taste, but if you're short on time, you can skip this step and shape after the bulk rise.

Turn the dough onto a lightly floured surface.

Divide into 2 or 3 equal pieces (depending on the size of baguettes you want).

Shape each into a rough rectangle and let them rest for 20 minutes.

Flatten each piece into a rectangle, then fold one third over itself, pressing lightly.

Roll the dough tightly into a log, sealing the seam with your fingertips.

Place on a floured couche (or parchment-lined baking sheet) and let rise for 1-2 hours.

Preheat oven to 475°F (245°C) with a baking stone or steel inside.

Place a cast iron skillet or pan on the bottom rack (for steam).

Use a sharp blade or lame to score 3-4 diagonal cuts on each baguette.

Transfer to the hot oven and immediately pour ½ cup of hot water into the skillet to create steam.

Bake for 20-25 minutes, until deep golden brown and crispy.

Let the baguettes cool for at least 30 minutes before slicing.