Bread & Wood

Bread & Wood

Handcrafted Artisan Bread & Hardwood

SOURDOUGH BAGUETTES

 
                                                                                   

Feeling ambitious?!  Try this sourdough baguette recipe.  I had a chance this past weekend to mess around with the recipe.  Baguettes can be really fun or really frustrating.  In this case, I had a lot of fun.  :)  I hope to experiment with it some more and get some whole grains in there...it's an all-white-flour baggie.

 

TxFARMER’s 36 HOUR SOURDOUGH BAGUETTES
(recipe found at The Fresh Loaf forum) (taken from www.bewitchingkitchen.com)

 

150 g very active sourdough starter (at 100% hydration)
425g all purpose flour
300g cold water
10g salt

 

Mix water and flour into a lumpy mass, cover and place in the fridge for 12 hours.

 

Remove from the fridge, add the starter and salt to the dough, and mix until distributed. The dough will be very sticky, but you should resist the temptation to add more flour. Allow it to rise at room temperature for 2 to 3 hours, kneading by the “stretch and fold method” every 30 minutes. The dough may rise about 30% of its total volume. Place the dough covered in the fridge for 24 hours.

 

Remove the dough from the fridge and let it warm up for 1 to 2 hours – you want it to rise but not get overly bubbly, because that will make shaping very tricky later. Divide the dough in four pieces, taking care not to deflate it too much. Place each piece over floured parchment paper, and let it relax for 40 minutes.

 

Shape each one as a baguette (for a nice tutorial, click here), proof for 30 to 50 minutes, and bake with initial steam at 460 F for 25 minutes.

 

Let it completely cool before slicing.

 

ENJOY!

 

Notes from Kim: Tried to keep a dough temp of 70-72 during initial proofing, and final proof was longer than 30-50 minutes.  It all depends on temperature--you just have to keep an eye on it. 

 

I divided this dough into two pieces, not four.  This will make two decent-sized baguettes. 

 

How to feed a 100% hydrated starter: for this recipe, you need 150 grams of starter.  To get that, do this the same time you mix the other flour and water to stick in the fridge: Feed the starter 67 grams AP flour, 67 grams water, and 27 grams of ripe starter.  Let it sit at about 70 degrees for 8-12 hours and then it is ready, depending on the temperature.

 

Also: If anyone without a scale is interested in trying this recipe, please comment and I will work on weighing out some of the ingredients to see approx. measurements. Weight is much more precise, but I think you'll still get a good bread with measuring.

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