Wheat sourdough baguettes

Directions

1. Combine all the ingredients for the pre-dough (starter, whole-wheat flour, and water) in a mixing bowl, cover it (or place it in a plastic bag), and let it rest for 12 to 16 hours, overnight. ⏱ 16 hr
2. The pre-dough should be bubbly and have a pleasant, fruity, and slightly acidic aroma. ≈ 3 min
3. Dissolve the yeast in 30g of water and add it to the pre-dough. ≈ 4 min
4. Add the salt and T55 flour, then mix just enough to form a smooth dough. ≈ 4 min
5. Let the dough rest for 15 minutes. ⏱ 15 min
6. Knead again until the gluten is well developed, about 3 minutes on a low speed in a stand mixer. Do not over-knead, as this will make the dough slack. ⏱ 3 min
7. Let the dough rest for 2 hours, folding it once during this time. ⏱ 2 hr
8. Divide it into portions and carefully shape them into baguette-shaped loaves. ≈ 10 min
9. Place the dough in the cavities of a floured dishcloth and let it rise for another 1 hour and 30 minutes. ⏱ 1 hr 30 min
10. Preheat the oven to 250 °C (482 °F) for about 1 hour, with a baking stone and a baking sheet placed underneath. ⏱ 1 hr
11. Just before putting it in the oven, create steam by pouring a little water into the roasting pan. ⏱ ≈ 35 min
12. Score the tops of the dumplings and place them on the baking sheet. If desired, spray them with water several times during the first 10 minutes of baking. ≈ 3 min
13. After 10 minutes, reduce the temperature to 220 °C and continue baking until the baguettes are golden brown. ⏱ 10 min
14. Let the baguettes cool on a wire rack to keep them crispy. ⏱ ≈ 20 min