Make sure to give your sourdough starter a good feeding the night before (even if you already fed it in the morning.) If your sourdough starter has been in the fridge, take it out and get at least one if not two feedings before making bread with it.

Mill your flour.

In a stand mixer bowl, add water, sourdough starter, freshly milled flour, salt, and sugar. Mix all ingredients until combined.

Cover and let sit at room temperature for 20 minutes. This will allow the fresh milled flour to absorb the liquids, and the bran to soften.

After the dough has a chance to absorb the water, you can start to knead dough until it becomes stretchy without wanting to tear.

Once it has been kneaded completely, oil the dough ball, and oil the bowl it is in. Cover, and let sit at room temperature to rise until it doubles in size. (this typically takes about 3-5 hours.)

Prepare a baking sheet with parchment paper for 4 mini baguettes. Or you can use a traditional baguette pan, and make 2 long baguettes. (I do not own one of those pans...yet.)

One the dough has risen, divide the dough into 4 pieces (or 2 pieces for the long baguettes) gently Pre-shape the dough pieces (trying not to push out all the air) into baguette shapes.

Cover the loaves for 15 minutes to allow them to relax.

Then, gently shape the dough again until the dough seems to remember and hold it's shape better. Make sure to get some good surface tension on the loaves, this helps create a better loaf, and better rise. Also, it is important to be gentle with these loaves while shaping, as to not push all the beautiful air pockets out.

Then, preheat the oven to 450*F with a pan of water on the bottom rack of the oven. This will create the steam we need to get a nice crusty exterior.

Bake the loaves for 25-30 mins, or until the crust is dark golden brown, and the internal temperature of the center of the loaves reach 210*F.

Allow the sourdough baguettes to cool on a wire rack completely before slicing into them.