Recipe: Sourdough Baguettes

Ingredients

Prepare the levain the night before by mixing the starter, water, and bread flour, then let it rest overnight.
On the second day, mix the levain with additional water and flour to form a shaggy dough, then let it rest for 45 minutes.
Add salt to the dough, mix it in, and perform a series of stretch and folds every 30 minutes for 3 hours.
Shape the dough into 3 equal portions, bench rest for 30 minutes, then shape each portion into a baguette.
Cover the shaped baguettes and refrigerate overnight.
On the third day, preheat the oven and score the baguettes before baking them with steam.
Bake for 30-35 minutes until golden brown, then cool on a wire rack.

Servings

3 baguettes

Calories

196

Total fat

0.9g

Total carbohydrates

39.3g

Total protein

6.5g

Sodium

388.7mg

Cholesterol

0mg