Starter
- Combine pinch of yeast, 120 g flour, and 113 g water. Cover and leave at room temp overnight/for 14 hours
Dough
- Combine starter, 255 g water (lukewarm), 1 1/2 tsp yeast, 420 g flour, and 2 tsp salt
- Knead for 4 min med speed in kitchen aid mixer
- Cover and let rest 45 min
- Fold edges to center, rest again for 45 min
- Divide dough into 3 pieces, fold edges underneath, let rest 15 min to 1 hour
- Preheat the oven to 450 with cast iron pan on bottom rack
- *Fold dough, place on baking sheet seem down, cover with greased plastic wrap, let rise 45 min - 1 hour
- Score each dough 5 times diagonally across
- Boil 1 1/2 cups water, load loaves into the oven, add water to cast iron and quickly shut the oven
- Bake for 24 to 28 minutes
*Baguette Recipe watch this for folding help!