Wand Day Three

Today, we're going to use the starter we worked with yesterday to make a baguette.

The starter should look like this:

Measure 100g of all purpose flour:

And then 9g of salt:

Add the salt and flour to the starter:

And stir it until a dough forms:

Cover it, and let it rise for three hours:

Then, with wet hands, fold left:

Fold right:

Fold far:

Fold near:

Cover it and let it rise for an hour to get this:

Preheat the oven with a baking steel to 550 degrees:

Then dust the risen dough with flour:

Dust the countertop and flip the dough over and out of the container:

Fold the sticky side onto itself:

And flatten it:

Then roll it into a stick shape:

Dust a clean kitchen cloth with flour:

And place the dough stick on it:

Then dust the dough stick:

And cover it for half an hour:

To get this:

Flip it gently onto its face:

And then flip it back on to the peel:

Like so:

Time to score it:

Slide it on the steel and cover it for the first 15 minutes:

Remove the cover and reduce the heat to 400 degrees and bake for another 30 minutes:

Remove the bread and let it cool for two hours: