Making this baguette was very exciting because we had to get the ingredients ready a day ahead - the bigga - and that was the first time I learned and used bigga. Perhaps this explains why this baguette is much lighter compared to the previous recipe. It has the irregular holes with a crispy crust. You should be able to break chunks off easily with your hands.
Bigga: 1 day ahead
Mix all three ingredients in a bowl. Cover with cling wrap tightly. Leave overnight.
500g bread flour
First, mix the flour with water. This is what is called 'autolyse'. Leave it in bowl tightly wrapped for 20 minutes. Then, dump everything in a mixer and knead on medium speed around 10 minutes. Proof the dough for 45 minutes…