In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains.

Incorporate the active sourdough starter and salt into the dough, mixing thoroughly.

Cover the bowl with a damp kitchen towel and let the dough rise at room temperature for 4 hours.

Every 30 minutes during the first 2 hours of bulk fermentation, gently stretch and fold the dough.

After 4 hours, turn the dough onto a lightly floured surface and divide it into 4 equal pieces.

Pre-shape each piece into a loose round and let rest for 20 minutes.

Gently flatten each round and shape it into a baguette by rolling it out.

Place the shaped baguettes on a floured couche or parchment paper. Cover and let them proof for about 1 to 2 hours.

Preheat your oven to 450°F (232°C) with a baking stone inside.

Score the baguettes just before baking, then mist the oven with water using a spray bottle.

Bake the baguettes for 25-30 minutes until golden brown.