Sourdough baguette. Crisp and light, with a crackly brown crust, these baguettes are super-easy to make. These sourdough baguettes taste rich, exquisite, delicate, and yet, they have an exposed rough side. The brittle crust grounds the eating experience and gives body to the otherwise tender bread.
Form each half into a long baguette shape. Place the formed baguettes onto a baguette pan or a greased cookie sheet. Sourdough baguettes with a soft an airy crumb and cracker-like crunchy crust combined with lots of taste and a hint of sourness. You can have Sourdough baguette using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Sourdough baguette
- Prepare 125 g of bread flour.
- It's 125 g of all purpose.
- You need 25 g of spelt.
- You need 55 g of levain.
- It's 6 g of salt +8g water.
- You need 187 g of water.
What is wrong with the three sourdough baguettes you see? 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.
Sourdough baguette instructions
- Autolyse 30mins flour before adding starter.
- After adding starter, add salt 30 mins later.
- 4 sets of stretch fold over 3 to 4 hours. Rest overnight..
- 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.
- Bake at 230 deg with steam for 15 mins and without steam uncovered for 10 mins until nice and golden.
Home » Recipes » Sourdough Baguettes. This sourdough baguette recipe uses sourdough starter and all-purpose flour to create a bakery favorite in your own oven. A perfect base for sandwiches and appetizers! These are my first baguettes, ever! I am so glad with how they turned out especially that they were not baked in an oven.