Recipe: Delicious Sourdough baguette


Sourdough baguette. Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough. When I tested cold proofing these baguettes in shape the results always yielded a slightly thicker crust compared to a warm final proof. Place baguettes on parchment-lined baking sheets, sprinkled with semolina.

Sourdough baguette You can also lower the temperature if necessary. As mentioned earlier in this post, I still haven't baked the perfect sourdough baguettes. Form each half into a long baguette shape. You can have Sourdough baguette using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sourdough baguette

  1. Prepare 125 g of bread flour.
  2. You need 125 g of all purpose.
  3. Prepare 25 g of spelt.
  4. You need 55 g of levain.
  5. Prepare 6 g of salt +8g water.
  6. Prepare 187 g of water.

Place the formed baguettes onto a baguette pan or a greased cookie sheet. This recipe uses the Sourdough Starter that I made on my a channel to make a simple and delicious Sourdough Baguette If you are following the series from the beginning chances are some of you might be patiently waiting to make use of that Bubbling Starter. This Super easy Sourdough Baguette is going […] Shape into two baguettes and place on a baking sheet sprinkled with cornmeal. Easy, once you get the hang of handling, stretching and folding the dough.

Sourdough baguette instructions

  1. Autolyse 30mins flour before adding starter.
  2. After adding starter, add salt 30 mins later.
  3. 4 sets of stretch fold over 3 to 4 hours. Rest overnight..
  4. 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.
  5. Bake at 230 deg with steam for 15 mins and without steam uncovered for 10 mins until nice and golden.

Also, fermenting overnight won't do: this bread dough proves over thirty-six hours and the result is a chewy, crusty and airy sourdough baguette. Once I felt comfortable shaping baguettes, I went on the pursue of a recipe for a sourdough version. My number one source of inspiration for all things related to bread is Susan's Wild Yeast, and this recipe charmed me right away. Beat in the whole-wheat flour and one cup of the bread flour, cover tightly with plastic wrap and allow to rise until very bubbly and light, six to eight hours depending on the warmth of the room. Personally, I don't want my sourdough baguettes to be too sour.


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