sourdough baguettes is a rewarding process that combines the art of traditional baguette baking with the unique flavors of sourdough. Here’s a basic recipe and some tips to get you started:
Ingredients
- Sourdough Starter: 100g (active and bubbly)
- Water: 350g
- Bread Flour: 500g
- Salt: 10g
Instructions
1. Feed the Starter
Make sure your sourdough starter is active. Feed it about 4-6 hours before you plan to start making the dough, and let it sit at room temperature.
2. Mixing the Dough
In a large bowl, mix the water and sourdough starter until the starter is dissolved. Add the flour and salt, and mix until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest for about 30 minutes.
3. Autolyse and Initial Mixing
After the autolyse, perform a series of stretch and folds in the bowl to develop the gluten. Do this every 30 minutes for about 2 hours (4 sets of stretch and folds).
4. Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for 3-4 hours, or until it has doubled in size. You can also do a cold fermentation in the refrigerator for 12-24 hours to develop more flavor.
5. Shaping
Gently turn the dough out onto a lightly floured surface. Divide it into 3-4 equal pieces, depending on the size of your baguettes. Pre-shape the pieces into rough logs and let them rest for 20 minutes.
6. Final Shaping
Shape each piece into a baguette by gently flattening the dough, folding the top edge to the center, and sealing the seam. Repeat until you have a tight log shape. Place the shaped baguettes on a floured couche or parchment paper, seam side down, and cover with a damp cloth.
7. Proofing
Let the baguettes proof for 1-2 hours at room temperature, or until they have increased in size and are slightly puffy.
8. Preheat the Oven
Preheat your oven to 475°F (245°C) with a baking stone or steel inside. Place a pan of water in the bottom of the oven to create steam.
9. Scoring
Transfer the baguettes to a piece of parchment paper or a peel. Using a sharp knife or a lame, score the baguettes with 3-4 diagonal cuts.
10. Baking
Slide the baguettes onto the preheated baking stone or steel. Bake for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Rotate the baguettes halfway through baking for even coloring.
11. Cooling
Remove the baguettes from the oven and let them cool on a wire rack before slicing.
Tips for Success
- Hydration: Adjust the water amount if necessary. The dough should be slightly sticky but manageable.
- Steam: Steam is crucial for achieving a crispy crust. If you don’t have a pan of water, you can spray the oven walls with water before baking.
- Practice: Shaping baguettes takes practice. Don’t get discouraged if they don’t look perfect the first time.
Enjoy your homemade sourdough baguettes!
