Crackly Sourdough Baguettes

Method 7 steps

1. 01

   Mix the flours and water and rest 45 minutes, then add the starter and salt and squeeze through the dough until fully combined.

2. 02

   Over the next 3 hours, perform 4 sets of stretch and folds every 30 minutes, until the dough is smooth, airy and increased by about 50 percent.

3. 03

   Cover and refrigerate 12 to 16 hours.

4. 04

   Divide the cold dough into 3 pieces, pre-shape into loose logs and rest 30 minutes.

5. 05

   Roll each into a 15-inch baguette with tapered ends and proof seam side up in a floured linen couche for 45 to 60 minutes.

6. 06

   Preheat the oven with a baking stone and a steam pan to 480 F. Transfer the baguettes to a peel, make 4 shallow overlapping slashes at a low angle, and load them.

7. 07

   Pour boiling water into the steam pan, bake 12 minutes, remove the steam pan and bake 10 to 13 minutes more until the crust is deeply browned and crackles when squeezed.

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