Full Recipe for Sour Dough Baguette

Sour Dough:

1. Measure 100g bread flour, 100g water and 0.1g yeast. Mix. Store in an airtight container and place it in the chiller for 24 hours.
2. In another airtight container, take 50g of your dough mixture and mix with 75g of bread flour and 75g of water. Place it in the chiller for 24 hours or at room temperature for 8 hour
3. Repeat step 2 for 7-10 time. The longer you store your sour dough, the better the end result is!

1. Combine bread flour, plain flour, salt, instant dry yeast in a stand mixer with a dough hook attachment. 
2. Add in cold water and sour dough. At speed 1, mix the dough for 5 minutes
3. At speed 2, mix the dough for 10 minutes.  It should pull away from the side of the mixer. With bare hands, place the dough in a bowl.  Note: No flour is needed to remove the dough. If the dough is too sticky, add 2 more minutes to the mixing time. 
4. Rest for 15 minutes 
5. Measure the size of the dough (160g X 6). Shape into a oblong (rectangle with round sides)
6. Rest for 30 minutes
7. Dust the work surface with flour. Gently, roll the dough into 30cm wide. Place the dough in a baking tray. Dust the top with flour. Cover lightly
8. Proof for 45 minutes.
9. Score the dough with a pen knife or scissor. 
10. Bake at 220°C or 430°F for 20 minutes