Easy Sourdough Baguettes

Feed Starter:
6 Feed your sourdough starter about 6-12 hours before you plan to use it. It's usually ready earlier in the summer than winter. I always do equal parts so I'll typically have 50g of starter in my jar and feed it 50g of all-purpose flour & 50g of filtered water. I usually feed mine the night before and then start the process in the morning.
Mix Dough:
0 In a large mixing bowl, add sourdough starter, 330g of water, and flour. Mix well until you get a shaggy ball. I'll usually start mixing with my dough hook and then finishing mixing with my hands. Cover with a shower cap, plastic wrap, or a damp dish towel for 1 hour.
1 Add in the sea salt and remaining 10g of water. Mix it in with your hands to get it nice and incorporated. Mix for about 3 minutes until you no longer feel the salt and you can form into more of a ball. Cover and let it rest for an hour.
2 After the hour is up, perform 1 set of stretch and folds. Take one side of the dough and pull it up and fold it over itself. Turn the bowl and do that on all 4 sides of the dough. Repeat that whole process 2 more times every hour. 
Bulk Rise:
4 Next, you'll cover the bowl and let it rise in the fridge for 12-24 hours.
Shaping:
12 When your dough has risen, dump it out onto a floured surface. Gently form into a ball and let rest 20 minutes.
13 Once it's rested, cut your dough into 3 equal sized pieces. Shape into long baguettes. If your oven isn't ready to go yet, put the baguettes into the fridge until you bake.
Bake:
17 When you're ready to bake your bread, preheat your oven to 450 degrees. Boil a pot of water (about 1-2 cups) and add it into a pan in the oven. This helps steam the bread.
18 After your baguettes are formed, put them onto a baguette pan or a lined sheet pan. Score a few lines on the top.
19 Bake in the oven for 20-25 minutes until golden brown. Enjoy!