The 8 minute sourdough baguette

Feeding the levain or sourdough

1. 1. You need 200g for the recipe and to have some leftover I usually do 120g flour + 120g water for the feed.
2. 2. Feed
3. 3. We need it to double in height
4. 4. Leave out for a couple hours & place in fridge over night
5. 5. Or place in warm water to speed it up

Bread

6. 6. Mix 200g levain, 900g bread flour, 16g salt, and 650ml water (room temp) in the morning
7. 7. Cover and leave on bench for 8-10 hrs
8. 8. Starter discard can wait in fridge until needed
9. 9. Cover bench with flour
10. 10. Place dough gently on the bench
11. 11. Flour on the top
12. 12. Cut in 4 pieces
13. 13. Place on parchment paper on wrack
14. 14. Bake at 485 f for 25min
15. 15. Bake in the evening

Google sheets link with proportions if you want to change quantities, click on file - download as excel to download it and modify multiplier cell https://docs.google.com/spreadsheets/d/1u5VNgPqIRCvXEeKx0tLAOqg1q2adOjpq3UtFW4fNQxA/edit?gid=0#gid=0