Ingredients:

  • 100g Active Sourdough Starter (100% hydration)
  • 400g Bread Flour (High Protein)
  • 290g Water (lukewarm, about 85°F/30°C)
  • 8g Fine Sea Salt
  • All-Purpose Flour or Semolina for dusting
  • Water for oven steaming

Instructions:

  1. Autolyse: Mix the 400g of bread flour and 290g of water until just combined (no dry bits remaining). Cover and let rest for 45 minutes.
  2. Mix: Add the 100g active starter and 8g salt to the autolysed mixture. Mix on low speed (or by hand using the pincer/slap-and-fold method) until fully incorporated, about 5-7 minutes. The dough should be slightly tacky but cohesive.
  3. Bulk Fermentation & Folds: Allow the dough to rest at room temperature (68-72°F / 20-22°C). Perform 3 sets of stretch and folds every 30 minutes during the first 90 minutes of fermentation. Allow the dough to finish bulk proofing until it has visibly increased in volume (usually 4-6 hours total).
  4. Pre-Shaping: Gently turn the dough onto a lightly floured surface. Divide evenly into 4 pieces. Gently pre-shape each piece into a loose log or rectangle. Bench rest, covered, for 20 minutes.
  5. Final Shaping: Gently flatten one piece, fold the bottom third up, fold the top third down, then gently roll tightly from the top edge down to create a taut cylinder (the demi-baguette shape). Ensure the seam is tight.
  6. Final Proofing: Place the shaped baguettes seam-side up onto a heavily floured couche or floured tea towels, ensuring folds separate them firmly. Cover loosely. Proof at room temperature for 60-90 minutes, or transfer to the refrigerator for a cold proof up to 12 hours.
  7. Preheat Oven: At least 1 hour before baking, place the baking stone/steel inside the oven and preheat to 475°F (245°C). Place an empty shallow metal pan on the bottom rack.
  8. Scoring & Loading: Gently transfer the baguettes onto parchment paper. Using a sharp lame, score 3-5 diagonal slashes down the length of each loaf, overlapping slightly.
  9. Baking with Steam: Slide the loaves (on the parchment) onto the hot stone. Immediately pour 1 cup of hot water into the preheated shallow pan and quickly shut the door to trap the steam. Bake for 10 minutes.
  10. Venting & Finishing: Carefully remove the water pan or slightly open the door to vent steam. Reduce the oven temperature to 450°F (230°C). Bake for another 10-15 minutes until deeply golden brown.
  11. Cooling: Cool the Sourdough Demi Baguettes completely on a wire rack before slicing to ensure the crust sets properly.