Ingredients:

  • 1.5 cups warm water (105°F-110°F)
  • 2.25 tsp instant yeast
  • 1 tbsp sugar or honey
  • 1 cup sourdough starter discard
  • 4.25 cups bread flour
  • 2 tsp fine sea salt
  • 1 large egg white
  • 1 tbsp water
  • 1 tbsp cornmeal

Instructions:

  1. In a stand mixer bowl, combine 1.5 cups warm water, 1 tbsp sugar, and 2.25 tsp instant yeast. Let sit for 5 minutes until foamy.
  2. Whisk in 1 cup of sourdough starter discard until the mixture is mostly smooth.
  3. Gradually add 4.25 cups of bread flour and 2 tsp sea salt. Use the dough hook to knead on low speed for 5-7 minutes until the dough is tacky but clearing the sides of the bowl.
  4. Cover the dough and let it rise in a warm spot for approximately 1 hour, or until doubled in size.
  5. Shape the dough into two long baguette-style loaves. Place on a baking sheet or baguette pan dusted with 1 tbsp cornmeal.
  6. Preheat oven to 400°F (200°C) with a cast iron skillet on the bottom rack. Mix 1 egg white with 1 tbsp water and brush over the loaves.
  7. Score the loaves with a sharp blade. Pour 1 cup of hot water into the preheated cast iron skillet to create steam, then bake the bread for 25 minutes until mahogany brown.