On Friday night I created the leaven.
1 tablespoon of my sourdough starter
105g Strong Bread Flour
On Saturday night morning mix the leaven with the main dough.
180g Strong Bread Flour
20g Wholemeal Flour
5g Diastatic malt
Once the main dough is mixed, it was put in a plastic box for bulk fermentation and stretch and fold for 3 times. After 3 hours of bulk fermentation the main dough look like it's ready.
Divided the main dough into 2 small doughs and shaped to 2 baguettes for finally rising.
After about less than 2 hours, it seem they are already ready for the oven.
Baked for 30 minutes and here is the result.
Unfortunately, my kids don't really like my sourdough bread. I'm not sure if I'll bake them again.