Французский багет на закваске, этот хруст невозможно не полюбить!

Recipe: for 1 kg of flour The recipe is also given as a percentage for easy conversion. If you don't have Manitoba or Semolina flour, no problem. Use bread flour with a protein content of at least 11 grams or higher. I use the entire 1 kg. Sourdough starter: 100 grams at its peak (100% moisture) Bread flour - 500 grams (50%) Manitoba flour - 450 grams (45%) Semolina - 50 grams (5%) Salt - 23 grams (2.3%) Water - 730 grams (73%) Preparation: 1. Dissolve the starter in cold water from the refrigerator, add all the flour (1 kg). After a few minutes of kneading, add the salt, continuing to knead the dough for about 20-30 minutes. 2. From 1:30 AM, stretch the dough every 30 minutes. 3. From 1:30 AM to 2:00 AM, let the dough rise. 4. Refrigerate the dough for 18-20 hours. 5. The next day, remove the dough from the refrigerator, spread it out, and pre-shape it by dividing it into portions. Let it rest for about 40 minutes. 6. Form the baguettes, cover them, and let them rise for the final time (1 AM to 1:30 AM). 7. Bake for 35-40 minutes. Preheat the oven to 240°C (425°F). Make cuts in the baguettes and add steam. For the first 20 minutes, use 240°C (425°F), then release the steam and reduce the temperature to 210°C (425°F). Bake for 20 minutes. These baguettes are so delicious that we devoured one right away. My advice is to avoid making them often if you don't have self-control. Bon appétit!