Artisan Sourdough Baguette

Ingredients

Warm water

1 1/2 cups

Active dry yeast

1 teaspoon

Sourdough starter

1 cup, at room temperature

Bread flour

4 cups

Salt

2 teaspoons

Instructions

1. In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F or 43°C). Allow it to sit for about 5 minutes, or until it becomes frothy, indicating that the yeast is active.
2. Stir in the sourdough starter until the mixture is well combined.
3. Gradually add the bread flour and salt to the bowl. Mix using a wooden spoon or your hands until a shaggy dough forms.
4. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
6. Once risen, gently punch down the dough to release the air. Divide the dough into two equal portions. Shape each portion into a long, thin baguette, tapering the ends slightly.
7. Place the shaped baguettes on a lightly floured or parchment-lined baking sheet. Cover them with a cloth and allow them to rise for another hour.
8. Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat up.
9. Before baking, make several diagonal slashes on the top of each baguette with a sharp knife or a bread lame. This will help the bread expand while baking.
10. Bake the baguettes for about 25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
11. Let the baguettes cool on a wire rack for at least 30 minutes before slicing and serving to allow the crust to set.