Sugar topped sourdough baguette

This is a variation of basic baguette and it's probably a quite Japanese influenced one.

After scoring the dough, I put some slices of cold butter and sprinkle of sugar in the cuts.

When the bread goes into the oven, the butter melts into the breads, and an amazing smell comes out from the oven!

Keep the butter as cold as possible.

Long fermentation in the fridge (I did 48 hours) gives the dough a nice texture and air bubbles. The buttery crust and subtle sweetness from the sugar was so good that I didn't even put butter on or anything...