Sourdough Baguettes - Day 2

Today, we are going to ferment the starter we put together yesterday to get more of the yummy sourdough aroma and flavor.

Here's what mine looked like:

Measure 100g all purpose flour:

Followed by 100g of water at room temperature:

Add a touch of active-dry yeast:

Put all of that together with the starter from day1:

And mix it until a sticky dough forms:

Cover the container and let it sit somewhere warm overnight.

CHEF TOOR'S
BREAD MAKING TIPS

#1 

No knead: Make the yeast do the work for you.​

#2

Crumbs: While baking, cover the dough to obtain a crust.

#3

Reliable: Always measure your ingredients.