sourdough baguettes

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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