In a large bowl, combine sourdough starter and warm water. Stir until dissolved. Add bread flour and salt, mixing until a shaggy dough forms.

Cover and let rest for 30 minutes.

Over the next 2 hours, perform stretch and folds every 30 minutes until the dough becomes smoother and stronger.

Cover the dough and let ferment at room temperature for 4–6 hours, or until puffy.

Refrigerate overnight for 8–12 hours for deeper flavor.

Turn dough onto a lightly floured surface. Divide into 2–3 equal pieces and shape into loose logs. Rest for 20 minutes.

Flatten each piece gently, then roll and shape into long baguettes.

Place on parchment paper or a floured towel. Cover and let rise for 1–2 hours.

Preheat oven to 475°F with a baking stone or baking sheet inside.

Use a bread lame or sharp knife to make several angled slashes across each baguette.

Add steam by placing hot water in a pan inside the oven or carefully spraying water into the oven. Bake for 10 minutes with steam, then remove steam source and bake an additional 12–15 minutes until deep golden brown.

Allow baguettes to cool before slicing.