No-knead sourdough baguettes

Directions

1. In a large bowl, stir together 1 kg all-purpose flour, 25 g salt, and 3 tsp sugar.
2. Add the sourdough starter, 1 tsp dry yeast, and 800 ml filtered water.
3. Mix all ingredients with a large spoon handle until a coherent dough ball forms. If the dough is too runny, add more wheat flour as needed.
4. Cover the dough and let it rise in a warm environment for 8-12 hours.
5. Flour a large plate or surface, then gently scrape the risen dough onto it, ensuring not to press too hard to preserve air pockets.
6. Use a dough scraper to divide the dough into 3 equal-sized portions, then place them on a baking tray lined with baking paper, shaping them into baguettes with wet hands.
7. Lightly sprinkle flour over the baguettes and place them in a preheated oven at 250°C/480°F for 25 minutes.
8. Let the baguettes rest for 5 minutes before serving.