Crusty Sourdough Baguette

Soaker

16 oz (3 1/2 c) whole wheat flour (or a combination of whole wheat and all purpose flour)

8 g (1 tsp) salt

12 oz (1 1/2 c) water

Stir until a shaggy dough forms. Knead until all of the flour is hydrated. Cover and leave on the counter for at least 8 hours and up to 24.

Sourdough Starter

4 oz (6.5 Tbsp) sourdough starter

9 oz (2 c) whole wheat flour (or a combination of whole wheat and all purpose flour)

8 oz (1 c) water

Stir together a shaggy dough forms. Knead until all of the flour is hydrated and dough becomes smooth and tacky. Dough will be on the wet side. This is necessary for a more open crumb in the final bread. Use less water if you want a stiffer dough (as little as 6 oz, or 3/4 c). Cover and leave on the counter for at least 6 hours and up to 12 or so. The warmer the temperatures, the less time it will take for the dough to develop.

After the prefermentation, mix together the final dough.

Final Dough

Soaker

Starter

10 g salt

3/4 tsp instant yeast (optional; bread will have more sourdough flavor without it)

Knead the dough until all of the ingredients are fully incorporated and dough becomes smooth and can pass the windowpane test. Refrigerate for 24 hours.

After the refrigeration (which is to develop flavor), leave the dough at room temperature for a couple of hours to remove the chill. Knead gently to degas the dough without breaking the structure the yeasts have been building. 

Place in a bowl, cover, and let rise for 2 hours. Punch the dough down. Let rise 1 hour. Punch the dough down a final time. Let rise 1 last hour. 

Remove the dough from the bowl very gently. Don't pop too many air bubbles. Cut (don't tear) the dough into 2 equal pieces. Shape into batards or baguettes. Cover and let rise for 45 minutes to an hour. Turn on the oven to 450 degrees F with a baking stone on the center rack and a metal bowl with a cup of water of the oven floor. 

At the end of the rise, the dough should be nicely puffed up, but not baggy or gassy looking. A gentle poke with your finger should leave an indent in the dough. For a glossy crust, brush the dough with the white of 1 egg mixed with a tablespoon of water (optional). Score the loaves. Slide them into the hot oven. Splash 1/4 c hot water onto the oven walls and floor to create steam. One minute later, splash water into the oven again. Repeat a third time one minute after that. Reduce oven temperature to 400 degrees F and bake 15 minutes. Rotate the loaves and lower the heat to 350 degrees F. Bake another 15 minutes. 

Cool on a wire rack. Flavor improves over the next 48 hours. Can be frozen in a heavy plastic bag. Reheat in a 300 degree F oven for 10 minutes to return crispness to the crust.