sourdough baguette recipe

These sourdough baguettes are perfectly crisp and have a chewy interior bursting with the tangy, complex flavours of sourdough culture. Making the perfect sourdough baguette is both an art and a science, requiring careful attention at every step of the process.

Sourdough Baguettes | How to Make Sourdough Baguettes.

Weight

Ingredient

Bakers %

Flour

55.2%

All-Purpose Flour

44.98%

Water

70.31%

Levain

10.04%

Salt

Autolyse

Using the remaining water, mix the salt into the dough by hand. This should take about 5 minutes.

Once the salt is added, allow the dough to rest for 20 to 30 minutes.

Place the dough in a lightly oiled container or bowl and cover it with a lid.

Mix the Dough

Give the dough 2 folds during the bulk fermentation.

After the last fold put the dough in the fridge for 24 to 48 hours.

Take the dough container out of the fridge and allow the dough to come to room temperature for about 1 hour.

Remove the dough from the container onto the table and pre-shape round.

Let the dough bench rest for 60 to 90 minutes.

Final shape the dough as a long baguette and place it into a flour-dusted couche.

Let the baguettes rise at room temperature for 2 to 3 hours.

Place the dough in the fridge or cool place for another 2 to 10 hours. These baguettes will hold in the fridge for a while so you can mix more than you can bake at a time and bake the baguettes over a longer period of time.

Preheat the oven to 260°C/500°F for a home oven or 246°C/475°F for a deck oven.

Bake the baguettes for 10 to 14 minutes with steam and 12 to 14 minutes without.

When fully cooked, remove the sourdough baguettes from the oven and slide the bread onto a cooling rack.

Let the sourdough baguettes cool completely before slicing.

Bulk Fermentation

https://www.youtube.com/watch?v=xPCz2UB3wLM

Sourdough baguettes are perfectly crisp, with a chewy interior bursting with the tangy, complex flavours from the sourdough culture. Making the perfect sourdough baguette is both an art and a science, requiring careful attention to every step of the process.

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▼ ▽ TIMESTAMPS 
00:00 - Intro
00:17 - Autolyse Sourdough Baguettes
01:44 - Mixing the Sourdough Baguettes
05:28 - Bulk Fermentation
06:44 - Pre-Shaping 
09:07 - Final Shaping
14:50 - Scoring Sourdough Baguettes
17:01 - Baking Baguettes
18:35 - Outro 

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Mastering the Art of Sourdough Baguettes: A Step-by-Step Guide for Perfect Crusty Loaves

This sourdough baguette is artisanal and so simple to make using just flour and a bubbly sourdough starter. It has a crackly crust and a fluffy crumb - perfect to dunk into a soup or stew or to eat with a dab of vegan butter!

Sourdough French Bread

sourdough starter ((feed the starter about 8-12 hours before making the dough))

bread flour ((you might need more if it is humid where you are))

salt

Place sourdough starter in a bowl and add to it a cup of flour. Mix with a spoon or in a stand mixer set to medium-low speed until the flour has incorporated into the sourdough. Add another cup of flour and salt and knead again until a smooth but slightly sticky dough forms.

Continue kneading for six minutes until the dough is very smooth and supple but still slightly tacky (a bit should stick to your fingers when you touch it). You can add a few more tablespoons of flour if the dough is too sticky to handle. If doing this without a stand mixer, a bench scraper really helps get the dough off the surface.

When you&#39;ve finished kneading, shape the dough into a smooth ball and place in an oiled bowl, turning it over once to coat it with oil. Cover with cling wrap or a tight lid and set aside to rise overnight or for eight hours.

After eight hours the dough will be very puffy and should have risen quite a bit. Turn it on to a lightly floured surface. Using your fist, punch down the ball of dough into a disc, about eight inches in diameter. I like flipping the disc over next so if there are any rough spots on the bottom they will disappear inside the loaf and the top will be smooth.

Begin rolling the disc of dough into a cylinder. Roll once, press the seam down into the dough with your fingers or the heel of your palm.

Continue rolling until a cylindrical loaf forms. Press the seam firmly into the dough and turn the loaf seam-side-down.

Use your palms to roll the baguette to a length of about 12 inches. Make sure you seal the tips. Place the baguette on a floured baking sheet and then coat the baguette lightly with flour. Cover with a kitchen towel and let it rise two hours.

Preheat the oven to 500 degrees Fahrenheit/260 degrees Celsius. Place a small oven-safe pan with water on the lowest rack in the oven.

Once the oven has preheated, make three gashes in the risen loaf using a bread lame or a sharp knife or blade, taking care not to deflate the loaf. Bake the bread 10 minutes, then turn heat down to 400 degrees F/205 degrees C and bake 20 more minutes. Cool thoroughly on a rack.

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