Sourdough Baguette

Dissolve the sourdough starter in the water (warmish water).
Add the flour and the salt and start mixing everything together by hand until a rough dough is formed.

Cover and let it rest for 1h at room temperature.

Strech and fold the dough on itself once.
Then let the dough rest for 1h.
Repeat 4 times.

After the last stretch and fold, let the dough rest for 2h at room temperature.

Transfer the dough on a floured surface.
Make the dough into a rectangle by pulling the corners and stretching it gently.
Then fold the top and bottom of the rectangle towards the center.
Roll the dough on itself to form a log.
Take the dough and place it into a floured bowl seam side down.
Cover and place in the fridge for at least 2h or the whole night.

After the rest, transfer the dough on a floured surface.
Divide the dough into two equal pieces.
Stretch each piece gently to form a baguette.

Transfer the dough on parchemin paper and score it.
Bake covered in warm oven at 250C for 10 minutes.
Then uncover and lower the temperature to 220C and bake for another 10 to 15 minutes.