Ingredients:
Overall formulation

Starter - 1,188g (100% Hydration)

White Bread Flour - 2,648g

Salt - 52g

Water - 1,512g
Equipment:
Scale
Large mixing bowl

Instructions:
12 hours prior to mixing dough, make sure you have a good sourdough starter.Refresh your starter and keep outside in room temprature till next day. The next day you add all the above ingredients (exact grams) in bowl and mix well for at least 7 to 8 min till dough comes together and passed the window test.While mixing grease a plastic container well with olive oil .When the dough is finish mixing transfer dough in container and cover with plastic.

Fermentation: +-2 Hours

Dividing and Shaping:

Scale dough in 12 pieces of 450g and shape. Cover and let stand for 10min.

Give final shape and put between blankets to give final fermentation for +- 2 hours

Switch on your oven to +- 230 - 240 C.

Transfer dough onto pan and slice baguette the proper way.

Bake for 25min