Baguettes

This is my second time making these and I use the same process for sourdough loafs with the exception of fridge storage, dutch oven and cook times.

DOUGH PREP
– 500g strong wheat flour (store bought in Spain)
– 350g water (Solan of course)
– 100g starter
– 11g salt
– mix water and starter
– mix flour and salt in large bowl
– combine all ingredients
– cover and let rest for an hour
– 3 stretch and folds every 30-60 mins
– 1 or 2 coil folds each 30 mins
– bulk rise until doubling
– olive oil on inside surface of glass bowl
– shape dough and place in glass bowl
– rice flour lightly on top, then parchment paper and then a small plate
– overnight proof

BAKE
– parchment paper on baking sheet
– stretch proofed dough slightly to form rectangle
– slice into 3 even pieces using bench scraper
– place in oven pre-heated to 235C (I also put a small metal pan of water in the oven prior to heating and it will stay in and create moisture throughout bake)
– 235C for 10 mins
– lower to 215C for 20 mins