Sourdough Baguettes

Levain Build (optional, 4–6h before mixing)

• Combine cold starter, water, bread flour, and whole wheat flour. Mix, cover, and let rise in a warm place until doubled and bubbly.

Prep Dough, Day Prior (4–6h)

1. In a large mixing bowl, combine the sourdough starter, water, and flour. Mix until no dry flour remains.
   • Let the mixture rest for 45 minutes (autolyse).
   • Add the salt and mix into the dough using your hands until fully incorporated.
     • Pinch and fold or gently knead the salt to incorporate.
     • Stretch & folds (optional but helpful): perform 1–2 sets of coil folds or stretch & folds, spaced ≈1 hour apart.
   • Keep dough covered in between.
2. Bulk ferment the dough at room temperature for 3–4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
   • End of bulk when dough is puffy, jiggly, and risen ≈50–75%. Cover and transfer bowl to fridge overnight (up to 18h) without shaping.

Bake Bread, Next Day (3h)

1. Flour your surface and divide the dough into 4 equal pieces.
   • Preshape: fold in the corners and fold the dough over itself to tuck those folds underneath, then roll the dough in the palm of the hand to create additional tension and seal the folds into little balls.
   • Rest 15 min to relax the gluten.
   • Flip dough so seam is facing up.
   • Gently press out dough to flatten and degas.
   • Shape by folding the top down an inch at a time until you get a blunt cigar shape.
   • Use fingertips and thumb to roll cigar out into a wider tube shape.
2. Proof for 45–60 min until poofy on your baguette pan. Cover loosely with a damp cloth or plastic so they don't dry out.
3. Meanwhile, preheat the oven to 250°C (480°F) with a baking tray on the top rack as a heat shield, and the enamel or cast iron pan at the bottom for steam.
4. Once proofed, use a serrated knife to score the loaves.
5. Transfer loaves to the oven in the baguette pan.
6. Pour a cup of boiling water into the bottom pan to create steam and immediately close the oven door.
7. Bake at 250°C with steam and covered for 20 minutes.
8. Remove the bottom pan, reduce heat to 220°C (425°F). Bake for another 10 minutes until deep golden brown.
9. Cool baguettes for at least 1 hour before slicing.