Day 1: Make, Shape & Proof NOLA Loaves

In the bowl of a stand mixer, combine the flours, and 230 mL water. Mix on low speed until there are no dry bits of flour. Cover, and allow the mixture to rest (autolyse) for 30 minutes.

Add the sourdough and mix on low speed until thoroughly combined. Cover, and let it rest for 20-30 minutes.

Add the shortening and sugar and mix on low speed until a shaggy dough forms and the shortening is thoroughly incorporated into the dough. Cover and let the dough rest for 20 minutes.

Add the salt and mix thoroughly. Sprinkle in additional water if needed to thoroughly incorporate the salt throughout the dough.

Place the dough in a large clean bowl. Cover, and let it rest for 3-4 hours at warm room temperature.

Perform 2 stretch-and-folds during the first 1 ½ hours at 45-minute intervals. After the second stretch and fold, let the dough proof in the bowl, covered, for 1 – 2 hours, depending on the temperature in your kitchen.

Turn the dough out to a lightly floured work surface. Divide the dough in half (~370 grams each) and allow the pieces to rest covered for 20 minutes.

Shape into long, slightly flat loaves and place seam side up in lined 15-inch baguette banneton baskets.

Cover and allow the shaped baguettes to rest (in the proofing baskets) at warm room temperature for 1-2 hours. Then, cover tightly and place in the refrigerator overnight.

Day 2: Bake the Loaves

The next day, preheat your oven to 375°F with a rack on the middle shelf and a steam pan on a lower shelf. Have 1 cup of ice cubes ready.

Remove the loaves from the refrigerator while the oven is preheating. Gently flip the loaves from the baskets and place them seam side down on a parchment-lined baking sheet.

Scoring the loaves is optional. Using a lame or sharp knife, make one long slash down the middle of the loaves before baking or leave the loaves unscored.

Place the loaves (on the baking sheet) into the oven. Immediately add 1 cup of ice cubes to the steam pan and close the door.

Bake the loaves for about 20-25 minutes, rotating for even baking. If necessary for browning, move the baking sheet up one shelf during the final few minutes of baking. The loaves should be golden brown and sound hollow when tapped on the bottom.

Let the loaves cool on a wire rack before slicing.