Recipe: Delicious Sourdough baguette

Sourdough baguette. Find Deals on Sourdough Baguette in Bread & Pastries on Amazon. Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves). A complete guide to crusty homemade sourdough baguettes!

Pure sourdough baguettes are a tricky thing, I think, but when everything lines up just right all your past shortcomings discovered in testing vanish in an instant. All the trials and tests and tweaks fade away, leaving only a sense of accomplishment — that feeling of satisfaction that only comes when expectation and end result align. Shaping a sourdough is pretty straightforward. You can cook Sourdough baguette using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sourdough baguette

1. Prepare 125 g of bread flour.
2. You need 125 g of all purpose.
3. It's 25 g of spelt.
4. It's 55 g of levain.
5. It's 6 g of salt +8g water.
6. Prepare 187 g of water.

We've all played with playdoh and clay as kids, so rolling out a baguette is a similar motion. The most important thing to remember is to work gently with the dough. You DO NOT want to de-gas the dough or deflate the air bubbles that we've worked so hard to create. Score loaves, and place into oven.

Sourdough baguette step by step

1. Autolyse 30mins flour before adding starter.
2. After adding starter, add salt 30 mins later.
3. 4 sets of stretch fold over 3 to 4 hours. Rest overnight..
4. After overnight, tip it out and divide into 2. Pre shape into rectangular. Leave for 15mins. Then shape into baguette and proof 1.5 hours.
5. Bake at 230 deg with steam for 15 mins and without steam uncovered for 10 mins until nice and golden.

French style baguettes on sourdough levain instead of baker's yeast. Easy, once you get the hang of handling, stretching and folding the dough. Also, fermenting overnight won't do: this bread dough proves over thirty-six hours and the result is a chewy, crusty and airy sourdough baguette. How it all began Form each half into a long baguette shape. Place the formed baguettes onto a baguette pan or a greased cookie sheet.

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