Can I bake The Bread Bible’s basic sourdough bread as a baguette? If yes, what is the temperature and the time?
I would say that any bread that has a hydration level low enough that it will hold its shape could be shaped as a baguette. That recipe has a 68% hydration, so it should be no problem. I’d use the same temperature as the published boule or maybe even a bit higher, since the inside of a baguette will cook faster than a boule. As for how long, well, it’s done when it’s done.