Sourdough Baguettes (Levito Madre)

The recipe: 100 g sour cream 20% 300 g spring water 130 g Levito Madre sourdough starter, unrefreshed 2 g fresh yeast, not activated 1 tbsp butter 650 g white flour Balvan 12 g salt

After kneading in the bread machine, the dough proves at room temperature for about 2-3 hours. Then into the fridge. The next day, I divide the cold dough into four balls of about 280-300 g each. I let it relax a little. I roll each ball lightly into a cigar shape, being careful that the air does not come out. When shaping, I roll it in sesame. I left it to prove directly in the baguette tray, about 40 min, covered with a cloth. Before baking I made cuts with a razor blade.

Baking: I heat the oven to 250°C without the fan, with a tray of hot water on the bottom. When I put in the tray with the baguettes, I lowered it to 230°C. I baked for about 40 min with steam, then removed the small tray with water. I finished baking at 200°C without the fan, for another 10 min.

The baguette tray measures 38 x 33 cm.