New Sourdough Baguettes

Instructions

1. In a bowl add the starter to the water, your starter should float meaning it is ripe enough and ready to use. Add both flour, knead for 5 minutes until the dough becomes less sticky. Let it rest for 30 minutes.
2. Add the salt, knead a further 1 or 2 minutes, let it rest 1 hour.
3. Stretch and fold the dough. Rest for 45 minutes.
4. Stretch and fold again and leave it to rest once again for 45 minutes.
5. Store in the fridge overnight.
6. Divide in 3 leave to rest for 45 minutes.
7. Shape and leave to rest for 1 hour.
8. Set the oven at maximum temperature ( for me it is 270C) with a mold underneath.
9. Once the temperature is reached score your baguettes with 3 diagonal slashes in each, pour some water in the mold and cook for 10 minutes.
10. Lower the temperature to 230 for a further 16 minutes.
11. Leave to rest 30 minutes before cutting ( I know it’s very tempting).