SOURDOUGH BAGUETTES

1 1/4 cups lukewarm water

2 teaspoons sugar

1 tablespoon active dry yeast

2 cups sourdough starter, 100% hydration

1/2 cup whole wheat flour

4 to 4 1/2 cups unbleached all-purpose flour

2 1/2 teaspoons salt

In the bowl of a stand mixer, combine the water, sugar, and active dry yeast. Place the bowl in a warm spot until a thick raft is formed, 10-15 minutes.

Using the flat beater attachment, stir in the starter, the 1/2 cup of whole wheat flour, 2 1/2 cups of the all-purpose flour, and the salt, mixing until smooth.

Then add an additional 1 1/2 to 2 cups of all-purpose flour while stirring, 1/4 cup at a time. Stir until the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary.

Allow the dough to rest 10 minutes to absorb the flour.

Using the dough hook attachment, knead the dough until a smooth ball is formed, about 7 minutes.

Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes.

Gently deflate the dough, and divide it into six pieces.

Shape each piece into a 15" long loaf, and place the loaves in lightly greased baguette pans.

Cover the loaves with lightly greased plastic wrap, and let them rise for 45 minutes to one hour. Towards the end of the rising time, preheat your oven to 450°F.

Using a lame or sharp knife, make three diagonal slashes in each loaf, cutting about 1/4" deep.

Bake the baguettes for about 25 minutes, or until they're a rich golden brown. Remove the loaves from the oven.