Sourdough Baguette

300 g Sourdough starter
240 ml Lukewarm water
4 cup All-purpose flour
10 g Salt

Place the starter, water and flour in a mixing bowl. Stir for a minute at low speed. Allow it to rest for 20 minutes. Add salt in and knead for about 7 minutes to form a firm but slightly sticky dough.
Place in a lightly oiled bowl and cover. Let proof for 45 minutes. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough.
Return the dough into the bowl, cover and let ferment for another 45 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment for 35 minutes. Divide the dough into 3 equal portions. Shape each into a baguette by stretching each dough into a rectangles, then folding the bottom and top thirds to the center, pinching the seam together and allowing them to rest for 10 minutes. Fold the dough over lengthwise and press the ends together. Roll each dough back and forth to elongate it to the desired length and taper the ends.
Use perforated baguette pans if available, otherwise place the shaped dough either in the floured folds of a large linen, or a baking sheet dusted with flour. Cover and let rise until slightly under proofed, about 35 minutes. Place a shallow pan in the bottom of the oven and start preheating to 250C/500F.
Use tiles or stones on the oven rack. Using a razor knife, make 2-3 shallow slashes across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden, about 22-25 minutes. Cool them on a rack.