Back to that weekly sourdough baguette practice ✨ This is a really straightforward formula and process (see below). The resulting baguettes have an ultra thin crust, delicate flavor (think toasted corn and wheat) with a creamy crumb. Time for that full-baguette sandwich for lunch 😁 RECIPE: Makes 4x350g baguettes Levain 54g Medium protein white flour (I used @centralmilling ABC) 54g water 43g ripe sourdough starter, 100% hydration Autolyse 722g Medium protein white flour 489g water Main Dough 40g water (or more, as needed) 14g fine sea salt 163g ripe levain 1. Mix Levain ingredients and let sit for 3 hours @ 78°F (26°C) 2. Prepare Autolyse and rest for 3 hours while the levain ripens. 3. Add salt, levain, and some of water 2 to autolyse, mix thoroughly, and knead (I did 3 min on speed 1, 4 min on speed 2). Desired dough temp: 78°F (26°C). 4. Perform 2 sets of stretches and folds at 30-minute intervals during 2 hour bulk fermentation. 5. Place bulk dough into refrigerator overnight. 6. Divide dough into 4x380g pieces, gently preshape into a round. Rest 40m. 7. Shape into long tube with tapered ends, proof on couche (see my story for photos!) 8. Proof for 2 hours 9. Bake at 450°F (230°C) for 10 min with steam (closed pot or covered with Baking Shell), 10-12m without steam (uncovered). #baguette #sourdough #bread #french #asmr - @breadcooking0