Sourdough baguette

Ingredients

8g salt

300g Water

420g bread flour

55g sourdough

Steps

Day 1

20:00 Mix ingredients. 

Let it rest for 30 mins.

20:30 Perform stretch and fold, do that until the dough becomes tense.

21:00 1st set of coil fold.

 Let it rest for 30 mins.

21:30 2nd set of coil fold.

Place the dough in the fridge overnight.

Day 2 

8:00 Place the dough on the worktop.

Divide the dough into 4 portions.

Fold 1 edge of the dough (lengthwise) towards the center.

Fold another edge over.

Place the dough with the seam facing downward.

Let it rest for 15 mins.

8:15 Shape the dough.

Sprinkle rice flour heavily on a thick proofing towel. 

Sprinkle flour on the dough surface and the worktop, and then place it on the worktop 

Stretch a bit the 2 edges (lengthwise) and fold them towards the center and press it gently.

Fold again these 2 edges (lengthwise) and close it.

Roll it to the length according to the width of your baking tray.

Place the dough on the towel, with the seams facing upward.

Cover the dough with a towel.

Let it rise until 1.5 times. It is 3 hours for my dough. The time needs to be adjusted according to the room temperature and the activity of the sourdough

11:20 Preheat the oven to 230c.

Place a tray of hot water in the oven.

11:30 Place the dough on the baking tray gently, lined with a baking sheet.

Score each dough twice vertically / lengthwise

Bake the dough for 30-35 mins.

Enjoy!