**Feed Your Starter:** Ensure your sourdough starter is active and bubbly. Feed it 4-12 hours before you plan to mix your dough, aiming for it to double in volume and pass the float test (a small spoonful floats in water).

**Mix the Dough:** In a large bowl, combine the active sourdough starter and warm water. Whisk gently to break up the starter. Add the bread flour and mix with your hands or a spatula until just combined and no dry flour remains. Cover and let it rest for 30 minutes (this is the autolyse period).

**Add Salt & Knead:** Sprinkle the salt over the dough. Wet your hands slightly and work the salt into the dough by pinching and folding for about 5 minutes until it feels more cohesive. The dough will be sticky.

**Bulk Fermentation with Folds:** Over the next 2-3 hours, perform a series of stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat for all four sides. This builds strength in the dough. After the folds, let the dough rest, covered, in a warm spot until it has increased in volume by about 50-75%.

**Pre-shape:** Gently turn the dough out onto a lightly floured surface. Using a bench scraper, gently shape the dough into a rough rectangle and then into a loose log. Let it rest, uncovered, for 20-30 minutes to relax the gluten.

**Final Shape:** Lightly flour your work surface again. Take the rested dough and gently flatten it into a rectangle. Fold the top third down to the middle and press to seal. Fold the bottom third up and press to seal. Then, fold the dough in half lengthwise and use the heel of your hand to firmly seal the seam. Gently roll the dough back and forth to lengthen it into a baguette shape, about 14-16 inches long. Be careful not to degas the dough too much.

**Proofing:** Place the shaped baguettes seam-side up on a heavily floured couche (or a floured tea towel) to prevent sticking. Create folds in the fabric to keep the baguettes separate. Cover loosely and let them proof at room temperature for 1-2 hours, or until they look puffy and a gentle poke leaves a slight indentation that slowly springs back. Alternatively, you can proof them in the refrigerator for 8-24 hours for a more developed flavor.

**Preheat Oven & Prepare for Baking:** About 45 minutes before you plan to bake, place your baking steel or stone on the middle rack of your oven and preheat to 475°F (245°C). Prepare a baking sheet with parchment paper or a pizza peel dusted with cornmeal or semolina.

**Bake the Baguettes:** Carefully flip the proofed baguettes onto your prepared baking sheet or peel. Using a sharp knife or razor blade (lame), make 3-5 quick, decisive diagonal slashes (scores) on the top of each baguette. Carefully slide the baguettes onto the preheated baking steel or stone. Add about 1 cup of hot water to a shallow pan placed on the bottom rack of the oven to create steam (this is crucial for a crispy crust).

**Baking Time:** Bake for 10 minutes with steam. Then, carefully remove the steaming pan and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, or until the baguettes are deeply golden brown and sound hollow when tapped on the bottom.