How to Make Dough For Sourdough Baguette

1. Combine 400g of bread flour and 100g of whole wheat flour in a bowl.
2. Add 350g of active starter and 300g of water. Mix until a shaggy dough forms.
3. Allow the baguette dough to rest for 30 minutes, then add 9g of salt and 50g of water.
4. Perform a series of stretch and folds over 2-3 hours to develop gluten.
5. Let the dough bulk ferment at room temperature for 4-6 hours or until it has doubled in size.

How to Shape Sourdough Baguettes

1. After bulk fermentation transfer the dough onto a lightly floured surface without deflating it. It’s time for shaping baguettes.
2. Divide the dough into equal portions, depending on the desired size of your baguettes.
3. Take one piece of dough and using lightly floured hands, gently shape the dough into a rough rectangle.
4. Fold the top third of the dough down and the bottom third up, like folding a letter. pinch the seam to seal.
5. With both hands, roll the dough gently back and form to elongate it into a log shape.
6. Repeat this process for each piece of dough. Place the shaped baguettes onto a floured surface.
7. Cover the shaped baguettes.

How to Proof and Bake Sourdough Baguettes

1. Cover the baguette dough with a damp cloth or plastic wrap to prevent them from drying out. Let them proof at room temperature until they increase in size. This can take 1-2 hours depending on the ambient temperature and the activity of your sourdough starter. The baguettes should have a slightly puffy appearance and hold their shape when gently pressed.
2. Preheat your oven to 450 degrees F with a baking stone, or an upside-down baking sheet. Place a pan with water on the lower rack to create steam and help develop a crisp crust.
3. Score the baguette using a sharp blade or bread lame.
4. Carefully transfer the baguettes to a parchment-lined or well-floured peel Slide the baguettes onto the preheated baking stone or baking sheet in the oven.
5. Bake the baguettes for 20-25 minutes, until they develop a beautiful golden-brown crust.