- Sift together the flour and dry yeast in a bowl. Combine the starter and water in a large mixing bowl. Add in the flour mixture and stir on low speed for 2 minutes. Let the mixture rest for 25 minutes, allowing the flour to absorb the water. Add in salt and stir for 4 minutes on middle speed. Cover and refrigerate overnight.
- Scrape the dough on to a lightly oiled work surface and pat it out to form a flat rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, like folding puff pastry. Pat it out again and fold it once more. Cover and leave at room temperature for 60 minutes. Repeat pat-flat-fold, leave another hour and repeat one more time. Slash the dough with a razor and if bubbles form in the dough, it's ready to shape. Or leave the dough one more hour and check again.
- Divide the dough into the loaf sizes. 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.
- Place the loaves on a baking sheet dusted with flour, cover and let rise until slightly under proofed. Preheat the oven to 210C/420F. Cut one end of the loaf at an angle with a scissor, pull the cut piece of the loaf to left side. Move down a couple of inches, make a snip and pull the cut piece dough to the right. Alternate directions while cutting the dough. Bake in the preheated oven for 25 minutes until golden crispy. Cool them on a rack.
Details => Forum | - 面粉和干酵母混合在一盆内。酵头和水入另一个大搅拌盆。加入面粉低速搅拌2分钟后静置25分钟让面粉吸收水份。接着加入食盐中速搅拌4分钟左右。盖上保鲜膜后隔夜冷藏。
- 将面团刮到抹油的台面上，用手拍成扁长方块。折酥皮般将面团一端，往中间折入1/3，接着将另一端折入盖上称为三折。用手再按扁，然后再三折。盖上保鲜膜后，室温60分钟。重复拍扁三折步骤后，盖上保鲜膜室温醒发一小时后，再重复多一次。用刀片割开面团表面，如果面团有丰富泡泡状，那么就可以给面团整形了。如果没有的话，那么面团再发多一个小时。
- 面团匀分成面包大小的块状。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。
- 烤盘铺上烤纸，洒上面粉。放上整形好的长棍。盖上保鲜膜醒至8分满。烤箱预热至210C/420F。在长棍面团一端用剪刀剪出一块移向左，往下移1-2寸，再剪出一块移向右。依此类推交替剪完即可入预热好的烤箱烘焙至金黄酥脆。取出后架上晾凉。
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