Preparation

• Remove the sourdough from the refrigerator at least 2 hours beforehand to fully activate, or prepare a preferment by letting it rest at room temperature for about 12 hours.
• Mix the flours in a large bowl until well integrated.
• Place water, flours, salt, instant yeast, and sourdough or preferment in the bowl. Knead manually or in a stand mixer until a homogeneous dough is formed.
• With the stand mixer, knead for 5 minutes on a low speed to achieve a uniform texture.
• Transfer the dough onto a lightly floured countertop and knead for 10 minutes until it passes the windowpane test, meaning you can stretch it without tearing.
• Using the stand mixer, continue kneading for approximately 6 more minutes at medium speed until the dough is elastic and smooth.
• Let it rest in a large bowl covered with a kitchen towel for 2 hours or until it has doubled in initial volume.
• If the dough doubles its volume before the 2 hours are up, perform a gentle kneading to degas and let it rest covered again until it has doubled in volume once more.
• Turn the dough out onto the floured countertop carefully to avoid losing the accumulated gas and cut it into two or three pieces of similar size.
• Shape each piece into a smooth ball and then elongate it into a baguette shape with your hands.
• Line a baking tray with parchment paper and sprinkle a little wheat semolina flour to prevent sticking.
• Place the baguettes on the tray, spray them with a bit of oil, and cover them with a linen cloth or oiled plastic wrap to prevent them from drying out.
• Let them rest for 1 hour or until they have grown to about one and a half times their size.
• Preheat the oven to 260ºC for at least 30 minutes, placing an ovenproof dish inside where steam can later be generated.
• Make decorative cuts on the surface of the baguettes using scissors at a 45-degree angle.
• Preheat the oven to 260ºC and immediately pour a cup of hot water into the tray to create steam. Bake for about 25-30 minutes until the baguettes are golden and crispy.
• Let the baguettes cool on a rack to allow air circulation and maintain their crispy texture.