Servings: 4 Loaves

1 kg Bread Flour 1 kg Bread Flour
650 g Filtered Water 650 g Filtered Water
300g 1:1 Sourdough Starter 300g 1:1 Sourdough Starter
300-350g dough from last batch 300 to 350g dough from last batch
20 g Salt 20 g Salt
10 g Baker’s Yeast 10 g Baker’s Yeast

Mix Starter, Flour, Water, Dough.
Autolyse 25 minutes
Add yeast and salt to opposite ends of the bowl
Fold and knead for 8 minutes. Add an extra tsp of flour if it’s still sticky after 3 minutes.
Refrigerate 12 to 24 hours
Cut out 350 grams of of dough per baguette. Shape into five balls.
Reserve one ball for next batch. Rest remaining balls for 2 hours.
Tension (3 times) and roll into baguettes (see twitter feed for demonstration).
Place in couche, rest for 2 hours. Preheat oven to 290C.
Score, add steam, bake for 18 minutes. Open door to release steam. Bake until browned (about 7 minutes).

twitter.com/seamusblackley/status/1356045544372674562?s=21  twitter.com/seamusblackley/status/1356045544372674562?s=21