• In a large mixing bowl add your water and sourdough start. Mix together to dissolve the starter. Add the flour and salt and mix together until all the flour is combined.
• Cover and let sit for 1 hour to autolyse. This allows the flour to become completely hydrated by the water.
• Begin doing your stretch and folds. Perform 3-4 stretch and folds rotating the bowl each time. Let the dough rest for 25-30 min and then repeat 3-4 times.
• Once your stretch and folds are done its time to let the dough bulk ferment.
• Let it sit in a warm or consistent temperature until it almost doubles in size.
• Once it is ready, you can now shape your dough into baguettes.
• Divide it into 4 equal pieces. You can fist pre-shape the dough by gently shaping them into balls. Cover and let them sit for about 30 minutes. Then its time to shape baguettes.

  On a lightly floured work surface, stretch the dough into a longer rectangle piece of dough.
• Fold the dough into thirds the long way, gently pressing the dough into the center all the way down the dough. Now, take the other third of the dough and fold it over, stretching it over the first fold and gently pressing it into the dough.
• Roll the dough gently to shape and set on a baguette bread pan seam side down. I like to line mine with a towel and some flour.
• At this point you can cover your loaves and place in the fridge overnight. You can also let them rise and then bake immediately.

Overnight Bake

• If you want to bake it after allowing it to sit in the fridge overnight, you will preheat the oven the next day to 450 degrees. Take your loaves out of the fridge and gently roll them onto a baking sheet covered in parchment paper to bake. You can also use a baking stone in the oven. I would preheat the stone if you plan to do this.
• Make 3-4 deep diagonal slices or slashes in the dough with a razor blade or sharp knife before placing them in the oven. If you want you can add a pan of hot water or ice to the oven to add more steam to the oven.

Baking same day

• If you want to bake them the same day, cover the loaves with a towel and allow them to rise or proof for 1-3 hours or until they almost double in size.
• Preheat your oven to 450 degrees. Gently place your loaves on a baking sheet or place your baguette pan on a sheet pan. Make 3 or 4 deep diagonal slices in the bread before placing it in the oven. You can also place the bread in the oven and let it cook for 7 minutes before adding the deep cuts to the bread. I find sometimes I get a better result and rise from the cuts this way.
• Bake doe 20-30 minutes or until they are golden brown and sound hollow when you tap them.
• Let them cool on a baking rack before enjoying!