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Sourdough baguettes
by
Tim Gutteridge
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,%20then%20leave%20to%20rest%20at%20room%20temperature%20for%20a%20further%201%20hour.%3C/p%3E%3Cp%3EPrepare%20a%20couche%20or%20well-floured%20pleated,%20proving%20cloth%20for%20your%20baguettes.%20Divide%20the%20dough%20into%20eight%20equal%20portions%20(about%20250g%20each)%3C/p%3E%3Cp%3EForm%20each%20of%20the%20portions%20into%20a%20baguette%20as%20follows:%20(a)%20on%20a%20lightly%20floured%20surface,%20form%20the%20dough%20into%20a%20long%20flat%20rectangle,%20fold%20both%20sides%20in%20to%20the%20middle,%20and%20press%20firmly%20at%20the%20seams;%20(b)%20fold%20the%20dough%20lengthwise%20towards%20you%20to%20form%20a%20long%20log,%20then%20pinch%20the%20dough%20gently%20all%20along%20the%20seam,%20twisting%20it%20slightly%20as%20you%20go;%20(c)%20roll%20the%20dough%20lightly%20with%20your%20hands%20to%20form%20a%20rope%20the%20right%20length%20to%20fit%20your%20couche%20and%20oven;%20(d)%20transfer%20to%20the%20couche,%20cover%20and%20leave%20to%20prove%20at%20room%20temperature%20for%20about%203%20hours,%20until%20the%20loaves%20have%20almost%20doubled%20in%20volume.%3C/p%3E%3Cp%3E1.5%20hours%20before%20you%20are%20ready%20to%20bake,%20turn%20the%20oven%20on%20at%20250oC.%20Just%20before%20you%20are%20ready%20to%20bake,%20boil%20some%20water.%3C/p%3E%3Cp%3ETransfer%20the%20baguettes%20onto%20a%20peel%20that%20has%20been%20sprinkled%20with%20fine%20polenta,%20slash,%20and%20transfer%20them%20to%20the%20hot%20oven.%20Pour%20about%20a%20cup%20of%20the%20boiling%20water%20into%20the%20oven%20tray%20and%20quickly%20spray%20the%20sides%20and%20door%20of%20the%20oven%20with%20water%20to%20create%20steam,%20close%20oven,%20and%20bake%20for%2015%20minutes.%3C/p%3E){kind=link}