Mix the bread flour, almonds, yeast and water on low for 5 minutes. Let rest for 10 minutes.
Add the starter and kosher salt; mix on medium for 12 minutes.
Check for window. If not produced, mix dough until achieved. Bulk proof for 30 minutes, or until dough has doubled in size.
Divide into 2-oz. portions. Proof until doubled in size.
Flatten each dough portion into a rectangle, fold the top of the rectangle to the middle; repeat with the bottom. Fold the bottom and top together and pinch to seal. Roll the dough to elongate to about 3 ins.
Place seam side down on baking sheets, and proof for 15 minutes.
Score two evenly spaced vents.
Bake at 375ºF with a combination of steam and heat for 10 minutes. Bake for another 10 minutes at 375ºF with convection heat.
Yield: 117 2-oz. demi baguettes