In a large bowl, mix the bread flour and water until no dry flour remains. Let it rest for 30 minutes.

Add the sourdough starter and salt to the dough and mix until well combined.

Knead the dough for about 10-15 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let it rise at room temperature for about 4-6 hours until it has doubled in size.

Gently remove the dough from the bowl and divide it into two equal pieces. Shape each piece into a baguette.

Place the shaped baguettes on a floured couche or a baking sheet, cover with a cloth, and let them proof for another 1-2 hours.

Preheat your oven to 475°F (245°C) with a baking stone inside if you have one.

Once the dough is ready, score the tops of the baguettes with a sharp blade.

Bake the baguettes for about 20-25 minutes, or until golden brown and they sound hollow when tapped.

Let cool before slicing.