French Sourdough Baguette

Mixing with a mixer: pour flour into the mixer bowl, add water and mix for 4 minutes on low speed. Cover with a damp towel and let rest for 1 hour.

Then add the starter culture, crumbled yeast, and salt. Mix for 4 minutes on low speed, then 7 minutes on high speed.

Manual kneading: pile the flour into a mound on the work surface, make a well in the center. Pour in 2/3 of the water and knead until the flour absorbs the liquid. Cover with a towel and let rest for 1 hour.

Add the remaining water, starter, crumbled yeast, and salt. Knead until smooth and elastic.

Form the dough into a ball, cover with a towel. Let it rise for 1 hour 30 minutes until the volume increases.

Dust the work surface with flour. Divide the dough into three equal parts. Roll each one into a log, stretching it slightly lengthwise, cover with a towel and let it rest for 30 minutes.

Take one portion of dough and flatten it slightly with your palm. Pull one third of the dough from one side, fold it over the main mass and press with your fingers. Turn it 180 degrees and fold the side part slightly more than one third.

Fold the dough piece in half lengthwise, seal the edges tightly with the base of your palm. Roll out the dough with your hands, pulling them apart until the baguette reaches 55 cm in length. Form the remaining dough pieces in the same manner.

Place the baguettes seam-side down on a towel dusted with flour. Make folds in the towel between the baguettes to separate them. Cover with a damp towel and let proof for 1 hour 40 minutes until increased in volume.

Preheat the oven to 230 degrees. Place an empty baking sheet on the lower rack.

On a baking sheet lined with parchment paper, carefully arrange the dough pieces seam side down. Dust with flour and make 4 diagonal cuts evenly spaced on each piece.

Pour 50 ml of water into a preheated baking sheet on the lower rack. Place the baguettes in the oven and bake for 20 minutes.

Remove the finished bread from the oven and cool it on a wire rack.