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# The 8 minute sourdough baguette


## Feeding the levain or sourdough

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

## Bread

1. Mix (200g)[levain], (900g)[bread flour], (16g)[salt], and (650ml)[water] (room temp) in the morning
2. cover and leave on bench for 8-10 hrs
3. starter discard can wait in fridge until needed
4. cover bench with flour
5. place dough gently on the bench
6. flour on the top
7. cut in 4 pieces
8. place on parchment paper on wrack
9. bake at 485 f for 25min
10. 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