Sourdough crispy bread

Ingredients :
Lukewarm water - 142g
Sourdough - 225g
All-purpose flour - 269g + additional for dusting
Salt - 1 and 1/4 tsp
Olive oil

Method :

In a large bowl, combine starter, 180g flour and water, mixing until uniformly combined.

Add salt. Stir. Add the rest 90g of flour.

Stir until dough pulls away from the sides. Add just enough additional dough so that you get a sticky and loose dough.

Grease a work surface. Knead for 8 mins. Cover dough with oil. Place in a bowl. Cover with a kitchen towel. It will double in 1 and 1/2 hours.

Deflate by gently punching it down. Divide into 5 parts with a pizza cutter. Dip your hands in oil and work on the dough as it will be quite sticky. Shape into thin baguettes and place on a baking sheet. Brush an aluminium foil with oil and cover the baguettes with the greased side.

Set aside to rise for 2 hours.

Preheat oven to 220C. Bake for 25 minutes. Switch off oven. Let it remain inside for 15 minutes. Turn onto rack to cool.

Recipe credits : KAF (https://www.kingarthurflour.com/recipes/sourdough-baguettes-recipe) with personal modifications.