Sourdough Baguette: The Artisan Recipe for a Crusty, Open Crumb

Instructions:

1. Autolyse: Combine the flour and 280g of water in a large bowl until just shaggy. Cover and let rest for 30 minutes. This allows the flour to fully hydrate.
2. Incorporate Starter: Add the active sourdough starter to the autolysed dough. Mix thoroughly, kneading gently for 2-3 minutes until the starter is evenly integrated.
3. Add Salt and Final Water: Dissolve the salt in the remaining 20g of water. Pour this mixture over the dough and use the 'pincer' method (squeezing) or gentle folding to incorporate the salt solution fully.
4. Initial Rest: Cover the bowl and let the dough rest for 30 minutes.
5. First Set of Folds: Perform a set of 'stretch and folds' (four pulls from cardinal points) or a gentle coil fold. This helps build structure.
6. Subsequent Folds: Repeat the folding process every 30–45 minutes for a total of 3 or 4 sets, until the dough feels strong, cohesive, and begins to trap gas bubbles.
7. Final Bulk Ferment: Allow the dough to rest undisturbed until it has increased in volume by 30–50%. Look for visual cues of doming and many small bubbles forming on the surface (4–6 hours, temperature dependent).
8. Cold Retard: Gently transfer the dough into a clean container, cover tightly, and refrigerate for 12–18 hours. This deepens the flavor and makes the dough easier to handle.
9. Divide and Pre-shape: Remove the dough from the fridge and turn it out onto a lightly floured bench. Divide the dough into three equal pieces (weigh for accuracy). Gently pre-shape each piece into a loose cylinder or log. Rest for 20 minutes, covered.
10. Final Shaping: Using minimal flour, gently shape each log into a tight baguette shape by folding the edges to the center and then tightly rolling and sealing the seam. Focus on creating high surface tension.
11. Final Proof: Transfer the shaped baguettes seam-side down onto the prepared linen proofing couche (use folds of the fabric to separate the loaves). Cover loosely with plastic. Proof at room temperature for 45–60 minutes, or until just barely puffy. The 'poke test' should show slow spring-back.
12. Preheat Oven and Steam Setup: Preheat the oven with the baking steel/stone and the empty steam tray (or cast iron pan) inside to 500°F (260°C) for at least 45 minutes.
13. Transfer and Score: Carefully turn the baguettes onto parchment paper or a perforated baguette pan. Use the lame to make 3–5 diagonal, shallow cuts (scores) along the top of each loaf.
14. Initial Bake with Steam: Slide the baguettes onto the hot stone/steel. Pour 1 cup of boiling water into the preheated steam tray and quickly shut the door. Reduce the oven temperature to 475°F (245°C).
15. Venting and Colour: After 10 minutes, carefully remove the steam tray. Reduce the temperature to 450°F (230°C) and continue baking for another 12–15 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.
16. Cooling: Transfer the baguettes to a wire rack. Allow to cool completely (at least 1 hour) before slicing to let the interior structure set.