Sourdough Baguettes
Delightful and rustic sourdough baguettes with a crispy crust and soft, chewy interior, perfect for sandwiches or enjoying with a meal.
Ingredients
For the Levain
- 40 g sourdough starter Ensure it's active and bubbly
- 40 g all-purpose flour Use for levain preparation
- 40 g water Room temperature
For the Dough
- 440 g all-purpose flour Minimum 11% protein
- 320 g water Room temperature
- 100 g active starter Add all the levain
- 9 g salt
Instructions
Preparation
- In a bowl, stir together your starter, 40 g of flour, and 40 g of water until fully combined.
- Transfer the mixture to a clean jar, cover it loosely, and let it sit for at least 4 hours until it doubles in size but hasn't collapsed.
Making the Dough
- In a large bowl, mix 440 g of all-purpose flour and 320 g of water until combined.
- Add the levain (about 100 g of your active starter) and 9 g of salt. Mix well until a rough dough forms.
Kneading and Rising
- Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
- Let the dough rise in a bowl covered with a damp cloth for about 4-6 hours, or until it doubles in size.
Shaping
- Gently turn the risen dough out onto a floured surface and pre-shape it into two logs.
- Let the logs rest for about 20-30 minutes.
- Shape the logs into baguettes by rolling them gently and tapering the ends.
- Place the shaped baguettes onto a floured surface or a baguette pan and let them rise for another 1-2 hours.
Baking
- Preheat your oven to 450°F (230°C).
- When ready, slash the tops of the baguettes and bake for 20-25 minutes until golden brown and crusty.
Notes
Store in a paper bag at room temperature. You can freeze tightly wrapped for longer storage. Try adding herbs, olives, or cheese for unique flavors.