Baguettes from starter

Mix the starter, flour, and water. Mix thoroughly until smooth.

Cover and let sit one hour.

Add salt and sugar. Knead the dough on medium speed and add additional flour a little at a time until it forms a doughy ball. Turn out onto a lightly floured board.

Knead, adding a little flour as needed to keep it from sticking to you, just until you form a ball.
Put it in a banneton and fold/rest 4 times with 30 minutes in between.

After the last rise, pull the dough onto your lightly floured board, and use just enough flour on your hands to prevent sticking. Divide into two doughballs.

Gently stretch both out not quite the length of your pan.

Roll up, pinching the seam into the roll. Let rest 10 minutes.

Pull each side into the center and press the seam together. Let rest for another 10 minutes.

Lightly oil your baguette pan and sprinkle with corn meal or corn flour.

Pull the sides into the center and pinch together again.

Place seam side down in your pan, and trim off any that hangs off the pan.

Form a boule or rolls with the extra to bake separately or simply discard it.

Spritz loaves with water, cover, and let rise until one and a half times original size, about 1-1 1/2 hours. If desired, sprinkle the top lightly with cornmeal.

While it is rising, preheat your oven to 375 degrees.

Quickly snip or cut several slashes in your dough, spritz with water, then put in the oven. Bake for 30-45 minutes, until golden brown, spritzing with water every 15 minutes.

Move to a cooling rack.

These freeze nicely to keep for garlic bread. Just wrap in plastic wrap, then foil. When ready to use, unwrap from foil, defrost, then unwrap from the plastic. Use the foil when baking the bread.