Sourdough Baguette Recipe: Shatter Crisp Crust

Instructions:

1. Build the levain. Mix 50g starter, 50g flour, and 50g water until no dry streaks remain. Note: This ensures a concentrated burst of yeast activity.
2. Perform the autolyse. Combine 500g flour and 350g water in a separate bowl until a shaggy mass forms. Note: This hydrates the flour and begins gluten development passively.
3. Combine the dough. Mix the levain into the autolyse dough after 2 hours until fully incorporated and stretchy.
4. Add the salt. Fold in the 10g of sea salt until the dough feels slightly tightened and gritty.
5. Bulk fermentation. Perform four sets of stretch and folds every 30 minutes until the dough is smooth and holds its shape.
6. Cold retard. Cover the bowl and refrigerate for 12 to 18 hours until the dough smells slightly fruity and acidic.
7. Shape the baguettes. Divide dough into four pieces and roll into long cylinders until the surface tension feels taut.
8. Final proofing. Place in a floured couche for 1 hour until the dough looks puffy and airy.
9. Score the surface. Make 3-4 diagonal slashes with a razor until the interior of the dough is visible.
10. Bake with steam. Bake at 245°C for 25 mins until the crust is deep mahogany and sounds hollow when tapped.