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Let’s take our normal (maybe slightly boring 😬) loaf of sourdough… and turn it into two fancy French demi-baguettes 🥖✨ A demi-baguette is basically a baby baguette, same crusty outside, same soft interior, just shorter and perfect for sandwiches, soup, or tearing into while you “just test it.” The best part? It’s the same exact dough and recipe you already use. After the cold ferment, I turn the dough out, cut it in half with my bench scraper (it feels wrong, but it’s totally fine), pinch the