Day 1: 10pm - Feed Sourdough Starter with 60g whole wheat flour and 60 g filtered water.

Day 2: 8am - In a large mixing bowl, combine the water and ripe fed sourdough starter. Mix well with a Danish dough whisk. Add the unbleached all purpose flour and the salt. Mix well by pinching with your hands until the shaggy dough comes together. Cover with plastic wrap, and let rest at room temperature for 45 minutes.

9am - Gently stretch and fold the dough by pulling up one side and stretching it vertically, then folding it over on itself. Work your way around the whole perimeter of the dough. Cover and let rest for 45 mins at room temperature.

9:45am - Stretch and fold. Cover and let rest for 45 mins.

10:30am - Stretch and fold. Cover and let rest for bulk fermentation at room temperature for 4-5 hours.

3:00pm - Pre-shape the dough. Pour the dough out onto a lightly floured surface. Divide the dough in half. With floured hands, gently fold each piece like a letter, bringing the top ⅓ of dough down, then bringing the bottom ⅓ of dough up. Repeat with the second piece of dough. Allow to rest on the floured work surface, uncovered for about 5-10 minutes.

3:10pm - Line a rimmed baking sheet with parchment paper. Final shape and preheat oven and pizza stone to 450 degrees F. With the dough facing you horizontally, pull the top edge down over the dough and pinch. Then pull the bottom edge up and over the dough and pinch shut. Use your hand to roll and stretch the dough into a long rope about 10-11" long, tapering slightly at the ends. Place the shaped baguettes on the prepared baking sheet.

4:00pm - Place small baking tray with ice cubes and water in oven to create steam.

4:15pm - Slash baguettes and bake immediately. Put extra ice cubes on the bottom of the oven as the bread goes in. Bake for 20-25 minutes, rotating the baguettes if possible halfway through. Allow to cool completely before slicing.