Add salt, sourdough and crumbled yeast. Mix gently at first then more quickly thereafter.

The dough will be sticky, that's normal.

Leave to stand for 3 hours at room temperature and make a fold every half hour. - How to make a fold?

Then let rise in the refrigerator overnight. Cover the bowl.

Gently take out the dough on a floured work surface.

Divide the dough in half, flour your hands well and form baguettes by first forming a rectangle by folding the two ends under the dough. Then gently flatten the dough by hand to make a larger rectangle then roll the dough on itself crosswise to obtain your baguette and then lengthen it. - How to shape a baguette?

Put in a baguette mold (well floured) or on a linen cloth folded in the middle so that the two baguettes are well separated.

Let sit for about 30 minutes.

Preheat the oven to 250 ° C.

Meanwhile, finalize the baguettes. Apply water to the baguette with a kitchen brush, sprinkle with flour and make a 2 cm deep cut along the entire length (about ⅓ of the thickness of the baguette). - How to blade a baguette?

Fill a dripping pan with boiling water and place at the bottom of the oven before baking the baguettes for 25 minutes.