Directions:

• Grind the 625 grams of wheat berries using a grain mill.
  
• Combine the flour, water, and starter in a large mixing bowl. Let it sit for 30 minutes (this is also called Autolyse).
  
• Add the salt and mix well with your hands or with a Danish hook. Let the dough rest for 30 minutes.
  
• Do a set of Stretch and Folds every 20-30 minutes (a total of four times within 2 hours).
  
• Bulk ferment and let the dough rest until it has doubled in size.
  
• Divide the dough into three equal parts.
  
• Flatten each piece into a rectangle 10x5 rectangle and tightly roll it up to create tension from the longest side up.
  
• Pinch down the seams and roll into baguettes.
  
• Transfer the baguettes to a lightly greased baguette pan and cover with plastic wrap. Refrigerate overnight for cold fermentation.
  
• The next morning, remove the dough from the fridge and score the tops with long, 3-4 diagonal cuts using a bread lame.
  
• Place a large cast-iron skillet onto the bottom rack of the oven. Preheat the oven to 500°F (260°C). In a medium saucepan, bring 1 quart of water to a boil. Carefully pour this into the preheated skillet and put the baguettes in the oven.
  
• Reduce the oven temperature to 450°F and bake the sourdough baguettes for 30-35 minutes.