Juicy Root Vegetable Baguettes

Here's how:

• 1

  Mix the sourdough starter with the yeast and water. Add all the ingredients except the salt. Knead into a supple, elastic dough—about 10 minutes in a machine or 15 minutes by hand.

• 2

  Add the salt at the end of the kneading process. The dough should be loose, but not sticky!

• 3

  Shape the dough into a smooth, even ball. Let it rise until doubled in size in a bowl covered with plastic wrap for at least 2 hours.

• 4

  Pour the dough onto a floured work surface, and knead it as little as possible. Divide the dough into 4 equal portions, shape them into baguettes, and place them on parchment paper.

• 5

  Let it rise under a kitchen towel for about 1 hour.

• 6

  Preheat the oven to 250 °C and, at the same time, place a baking sheet with ½ L of water in the lower part of the oven.

• 7

  Slice the baguettes with a sharp knife, brush them with water, and sprinkle with flaked salt just before placing them in the oven; then lower the temperature to 220 °C.

• 8

  Bake in the middle of the oven until the bread is nicely browned, about 20–23 minutes. Let cool on a wire rack.