Sourdough baguettes

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix the dough flour and dough water until no dry flour remains. Cover. Keep handling flour separate.

Rest covered for 30 minutes to hydrate the flour.

Add the active starter and dough salt. Knead on low for 5–8 minutes, stopping to scrape the bowl, until smooth and elastic. Avoid overheating or tearing the dough.

Leave covered for 30 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Leave covered for 30 minutes.

With damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.

Allow 4–7 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Aim for 60–70% growth, side bubbles and a light feel while retaining strength; avoid a full doubling.

Divide gently according to the baguette yield and fold into short loose cylinders. Cover.

Rest for 25–30 minutes.

Pat each into a rectangle without crushing the bubbles. Fold the upper and lower edges towards the centre, seal lightly, fold lengthways and seal. Roll gently from centre to ends to 30–35 cm. Add a 10-minute rest if shrinking back. Support seam down between folds of a heavily floured cloth.

Cover and allow 1½–3 hours in total until visibly puffier. A light press should recover slowly, leaving a small dent.

Preheat a heavy baking tray and lower metal steam tray for 40 minutes at 250°C conventional / 230°C fan.

Allow about 40 minutes of heating in total and check that the oven has reached 230°C fan.

Continue proofing covered until ready.

Roll gently onto parchment, seam down. Make overlapping lengthwise cuts about 5 mm deep with the blade tilted around 30°. Have the listed boiling steam water ready.

Slide the prepared loaves onto the hot baking tray. Carefully add the listed boiling steam water to the lower metal tray, keeping face and hands clear of the steam plume.

Bake for 10 minutes.

Remove the steam tray carefully and reduce to 230°C conventional / 210°C fan.

Bake another 12–18 minutes until strongly golden.

Switch the oven off and crack the door.

Leave in the switched-off oven with the door cracked for 3–5 minutes; no further heating.

Take the bake out of the oven and set it on a heatproof surface.

Cool uncovered on a rack for 45 minutes.