Baguette

Add 370 g of water and 500 g of stone-ground sifted bread flour to a stand mixer bowl

Add 50 g of stone-ground wholemeal flour. Mix with the hook attachment on medium-low speed until fully combined

Cover with cling film and place in the refrigerator for 30m to 24h to hydrate. The longer it sits, the more flavor and lightness your baguette will have

Add 10 g of salt and 100 g of sourdough starter

Mix in the stand mixer with the hook attachment for 4m on low speed until everything is combined

Turn up the speed to high and knead for 6m until the dough starts to form a ball and pulls away from the bowl

Transfer the dough to a bowl and cover with cling film. Place it in refrigerator and leave it overnight to double in size

Transfer the dough to a working surface and divide it in two equal parts

Form a taut ball with each half

Place the dough balls on a baking sheet lined with parchment paper. Leave them at room temperature for 30-40m until they double in size

Place a clean kitchen towel on a baking sheet and generously cover half of it with flour

Transfer the dough to a working surface. Flatten and fold it to form a roll. Gently roll from the center outwards until it reaches about 45 cm in length

Seal any openings and transfer the dough to the floured kitchen towel. Repeat the process with the second ball. Separate the two loaves with the towel and leave them at room temperature for 1-2h to proof

Preheat the oven to 240 °C

Carefully transfer the loaves to a baking sheet lined with parchment paper. Score with a bread lame or a razor

Lower the oven’s temperature to 220 °C. Bake for 25-30m until the outside is crispy and golden brown. The baguette is ready

Enjoy! It is so delicious that you can eat it as it is, but it's also perfect with butter or for a sandwich!