Sourdough Starter Baguettes

This is a great recipe, and like her Natural Starter Bread before it, an education on how to produce excellent natural starter breads. I particularly like the flexibility of this one, which allows you to slow ferment the dough in the fridge anywhere from 12-24 hours.

Translating her French flour instructions, I made these with 40% whole wheat and 60% unbleached white flour. I also added a little gluten to compensate for the whole wheat.

My starter may be a little slow, as the dough hadn't doubled in size after the overnight rise, but after about 4 hours out on the counter I just went ahead and baked them and they turned out very well.