Sourdough Baguette

Directions

• Mix the bread and cake flours together with the salt in a large bowl.
• Add the starter and use a blunt knife to mix the dough. It should make large clumps.
• Add the water and mix until fairly well incorporated. If the dough is too think, add some more water. If it is too thin, add 50g bread flour.
• Tip the dough out onto a worksurface and wet your hands and scraper. Fold the dough 5-6 times until it feels stiff.
• Return to the bowl and let it rest for 1 hour. Repeat the folding, then rest another hour.
• Fold the dough one last time and return to the bowl. It should now be fair smooth. Wrap the bowl in plastic wrap and place in the fridge overnight (10-12 hours).
• Lightly flour a proofing cloth or oil your mold.
• Tip the dough out onto the work surface and cut it into 4 equal pieces.
• Stretch the first piece gently into a rectangle about 30cm by 20cm (length is dependent on the mold).
• Fold the dough rectangle inwards along the length by 1/3 and fold the other side by the same.
• Fold both ends inwards and roll gently under your palm to ensure that the dough is sealed and forms a tube.
• Place into your mold or onto the floured cloth and fold the cloth to make a “U” shape around the bread.
• Repeat for the next 3 pieces.
• Set aside for 45 min to 1 hour.
• Place a roasting tin at the bottom of the oven and preheat the oven to 210C. Do nit use the fan setting.
• Using a sharp blade, score each bread deeply at roughly 30 degrees lengthwise.
• Place the baguettes onto an oiled cooking tray if not using oven-proof molds.
• Fill the tray in the oven with boiling water and close the door of the oven.
• Place the baguettes on the trays of molds into the oven and cook for 25-30 minutes, until golden brown and sounding hollow when taping the base.
• Allow to cool on a wire rack and enjoy!