Sourdough Baguettes

Method

1. 1

   Stir the starter and water. Add the flour and mix until no dry flour remains. Cover and rest 40 minutes, then pinch in the salt. The dough is soft. Do not add flour to make it stiff.

2. 2

   Every 30 minutes, for three rounds, wet your hand and stretch one side of the dough up and over itself. Turn the bowl and repeat on the other sides. Cover and let it rise until airy and increased by about half, often 4 to 7 hours. For a longer wait, refrigerate it overnight after the folds and shape it cold the next day.

3. 3

   Turn the dough onto a lightly floured counter. Divide into 3 pieces, about 323 grams each. Shape each into a loose rectangle, fold the long sides in, and roll it into a tight log about 35 centimeters long. The seam stays down. Set them seam-down on a floured towel, folds between them so they do not touch. Cover and rise 45 to 75 minutes, until a finger leaves a dent that slowly fills.

4. 4

   Heat the oven to 475°F with a baking stone or an overturned sheet inside, and a metal pan on the bottom rack. Roll the loaves onto parchment. Score each with 4 diagonal slashes. Slide them onto the hot stone. Pour 240 grams of hot water into the metal pan and shut the door. Bake 22 to 26 minutes, until deep brown. Cool on a rack. The crust softens if they are bagged warm.

From the kitchen

• A baguette that bursts at the side was under-scored, or the seam was on top. Keep the seam down and cut deeper than a scratch.
• Total flour, counting the starter, is about 550 grams. Total water is about 410 grams.