Sourdough Baguettes

Here's how:

• 1

  Mix together the yeast, sourdough, and water. Add all the ingredients except the salt.

• 2

  Knead into a stretchy and supple dough, about 10 minutes in a mixer. Double that time if kneading by hand. Add the salt at the end of the kneading process. The dough should be loose, but not sticky. Shape the dough into a smooth, even ball and let it rise until doubled in size in a bowl covered with plastic wrap for at least 2 hours.

• 3

  Turn the dough out onto the table, handling it as little as possible. Divide it into 4 pieces and gently roll each one out to the desired length. Then sift a little flour over the loaves.

• 4

  Place the loaves on a baking sheet and cover with plastic wrap. Let them rise for about 1 hour.

• 5

  Preheat the oven to 260 °C well in advance of baking, and at the same time, place a pan containing 0.5 L of water in the oven.

• 6

  Make 2–3 slits in the loaves just before placing the baking sheet in the oven, then lower the temperature to 220 °C. Bake in the center of the oven until the loaves are nicely browned, about 20 minutes. Let cool on a wire rack.