What you will need

Baguette pan or parchment paper

Kitchen Aid mixer

Dough whisk (if you are not using a mixer)

Oval Banaton baskets

Dough scraper

Towel

Recipe

yields: 4 baguettes

1 cup active sourdough starter

5 cups bread flour

2 1/2 cups of water

1 TBS of salt

1. In a large mixing bowl, combine 1 cup of active sourdough starter with 2 cups of water, mixing until well combined
2. Add 5 cups of flour to the bowl and mix until the flour is fully incorporated. Add an additional 1/2-1 cup of water as needed to create a shaggy, moist dough.
3. Cover the bowl with a towel and let it rest for 1 hour.
4. After the first hour, add 1 tablespoon of salt into the dough and mix it thoroughly. Cover the bowl again and let it rest for another hour
5. Every 45 minutes, fold the dough together. You will do this about three times until the dough is not sticky anymore.
6. Cover the dough again, and let it sit for a couple of hours before placing it into the fridge for a bulk overnight rise
7. The next day, remove the dough from the fridge and let it sit at room temperature for 1-2 hours
8. Preheat your oven to 425 F with your Dutch Oven inside. Your dutch oven will need to be hot before placing your dough into it.
9. Using a dough scraper, cut the dough in half. Place the dough into two oval banneton baskets.
10. Let it proof for 45 minutes. Remove the dough from the banneton baskets, and using the scraper cut the dough in half the long way.
11. Shape the dough into a baguette and score the top of them with a sharp knife or razor blade. Place the dough onto a baguette pan or parchment paper and put it into the oven.
12. Bake the baguettes for 25- 30 minutes
13. Remove the baguettes from the oven and let it cool completely before slicing and serving.