Baguette au levain

03 — Method

1. Dissolve the starter in the lukewarm water, add the bread flour and wheat flour and mix to a rough dough; cover and rest 30 minutes.Making it from scratch? See bread & sourdough — rises 2 to 12 h
2. Add the salt and knead about 10 minutes with stretch-and-folds until smooth, supple and elastic enough to stretch without tearing.
3. Let rise 3 hours at room temperature with two sets of folds, until nearly doubled and airy.
4. Divide into three or four pieces, pre-shape into logs, rest 15 minutes, then gently roll out into baguettes on a floured surface.
5. Place on the pan and let rise 1 hour, then score diagonally with a blade and put a container of hot water at the bottom of the oven for steam.
6. Preheat the oven to 240 °C (475 °F), bake the baguettes 20 min until well browned, then cool on a rack.