step one, sift the flour and mix

1. Sift bread flour and all purpose flour into a large mixing bowl, add salt to the flour mixture and whisk everything together to distribute the salt evenly. Pour the water into the bowl and mix until the mixture comes together.

2)step two, knead the dough

1. Knead The dough for about 25 minutes on medium speed with the dough hook attachment. This makes the process much easier and more efficient. If you don’t have a mixer you can knead by hand but this will take a bit more time and effort.
2. Knead until the dough becomes smooth, elastic and stretchy.

step three, add the sourdough starter

1. after kneading for 25 minutes, add the sourdough starter to the dough, if you are using fresh yeast too. Add it at the same time. This combination will ensure proper leavening and flavor development. Knead the dough for another 5 minutes until well combined.
2. If you are kneading by Hand this step can get sticky, but don’t worry- stick with it!

step four, first proof

1. Transfer the dough into the bowl and cover it with plastic wrap, allow it to proof in a war place for about 1 hour / 1h 30 minutes.

step five, shape the dough into baguettes

1. Divide your dough into equal sections, depending on how many baguettes you’d like to bake. We divided our dough into 5 portions for this batch.
2. Weight each portion if you want your baguettes to be as uniform as possible. Shape the dough into long, thin baguette shapes by gently stretching and rolling them into the desired shape.

step six, second proof

1. After shaping each individual baguette, cover them loosely with plastic wrap, allow them to rest and proof for about 45 minutes in a warm draft free location. Check if they have puffed up and grown in size, if not give it a bit bore time.

step seven, score and bake your baguettes

1. Use a sharp bread scoring balde or lame to make shallow diagonal cuts across the top of each baguette. This allows the bread to expand properly while creating that classic baguette look. Preheat your oven to 230ºC (446ºF). Bake the baguettes for 15 minutes or until the crust turn golden brown and crispy.
2. *If your blade is not sharp enough it can crush the dough instead of slicing it cleanly.