- Place the starter, water and flour in a mixing bowl. Stir for a minute at low speed. Allow it to rest for 20 minutes. Add salt in and knead for about 7 minutes to form a firm but slightly sticky dough.
- Place in a lightly oiled bowl and cover. Let proof for 45 minutes. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough.
- Return the dough into the bowl, cover and let ferment for another 45 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment for 35 minutes. Divide the dough into 3 equal portions. Shape each into a baguette by stretching each dough into a rectangles, then folding the bottom and top thirds to the center, pinching the seam together and allowing them to rest for 10 minutes. Fold the dough over lengthwise and press the ends together. Roll each dough back and forth to elongate it to the desired length and taper the ends.
- Use perforated baguette pans if available, otherwise place the shaped dough either in the floured folds of a large linen, or a baking sheet dusted with flour. Cover and let rise until slightly under proofed, about 35 minutes. Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Using a razor knife, make 2-3 shallow slashes across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden, about 22-25 minutes. Cool them on a rack.
Details => Forum | - 酵头，水和面粉入搅拌盆。低速搅拌1分钟后静置20分钟。加入食盐搅拌7分钟左右，这时面成团捏起来稍微粘手，但较有弹性。
- 取一个稍大的容器，抹上少许油脂，放入面团盖上保鲜膜醒发45分钟。台面洒上少许面粉，放上面团，轻轻将其拍扁，然后将四边的面团如折叠信封似的往中心折入。
- 将面团回放到容器，盖好后继续醒发45分钟。拍扁，折入滚圆后再回入容器进行35分钟的醒发。取出面团匀割成三份。每份面团扯拉成长方块，从上往下折入1/3面团压紧，再从下往上折1/3，压紧后松弛10分钟。然后将两端捏紧，轻轻将其来回揉成长棍状，两端要稍细些。
- 长棍放到专用的带孔法棍烤盘，抑或用大帆布巾或烤纸洒上面粉，放入整好的长棍面包，每条长棍间要留出间距，然后捏起间距成栏。长棍醒八分，大约35分钟。烤箱底部放入一个浅盘，预热烤箱和石板至250C/500F。用刀片在长棍表面划2-3刀后，将其送入烤箱的石板上，往烤箱底部的浅盘冲入一杯开水，立即关上烤箱的门烘焙12 分钟后将烤箱温度调至200C/400F，继续烘焙面包至金黄，大约22-25分钟。置于架上晾凉。
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