Sift the all purpose flour and bread flour in a mixing bowl, add salt and mix everything with a whisk. Add water.

Use a stand mixer for this step if you can, make sure to knead the dough for about 25 minutes on medium speed with the dough hook attachment. If you dont have a stand mixer you can do it but its gonna take you more time.

After the dough has been kneading for 25 minutes, you want to add the fresh yeast and sourdough starter, this part is really sticky , if you have a stand mixer you are gonna be really happy rn. Make sure to knead the dough for 44 minutes. When is ready you should be ale to grab a piece and stretch it. When stretching it should then make a thin membrane, it should be elastic too.

Allow the dough to proof in a greased bowl, the same we used before to mix everything, clean it and add a little bit of oil. Cover and allow it to proof for about 1h in a warm place.

Now separate the dough into as many sections as baguettes you want, in our case we did 5 sections. You can weight the dough so then you will know how much each baguette should weight and you ca make them super similar. Now make this shape you can see in the pictures.

Now you want to let each baguette proof for about 45 minutes in a warm place, cover them with plastic wrap, they should get bigger after this time, if you feel like its not enough time make sure to leave it some more.

now use one of those bread blades and do those cuts on top of the bread, make them better than we did, our blade didn’t cut at all.

You want to bake it at 230 C or 446F for 15 minutes or until you see them getting golden brown, not burnt like ours.