Sourdough Baguette

These Sourdough Baguettes have a thin crispy crust, and delicate, chewy interior. They make the perfect side to almost any dinner, and can also be used to make sandwiches. These require only a short amount of hands on time. The dough does the rest of the work for you.

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Sourdough Baguette


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  • Author: Jolene
  • Total Time: 15 hours 18 minutes
  • Yield: 4 1x

Description

These Sourdough Baguettes have a thin crispy crust, and delicate, chewy interior. They make the perfect side to almost any dinner, and can also be used to make sandwiches. These require only a short amount of hands on time. The dough does the rest of the work for you.


Ingredients

Scale

1/2 cup active starter (115 grams)

3 1/4 cups bread flour bread flour (406 grams)

1 1/4 cups warm water (295 grams)

1 1/2 teaspoons salt (10 grams)


Instructions

1. In a large bowl, add all ingredients. Mix with danish dough whisk until a shaggy dough forms. Cover bowl with plastic wrap and allow to rest 30 minutes at room temperature.

2. After rest period, perform 2 sets of stretch and folds.

First stretch and fold. Grab one corner of the dough, and gently stretch the dough up. Repeat with remaining 3 corners. Allow dough to rest 30 minutes, then complete the second stretch and fold. Rest 30 minutes.

Wet your hands with water, then do a coil fold (scoop your hands under the dough, then pull the middle straight up, until one end of dough releases from the bowl. Gently lower the dough to allow the loosened end to tuck under the middle. Turn 90 degrees and repeat. This is one coil fold. Allow the dough to rest 20 minutes, then repeat with coil fold number 2. Allow the dough to rest 20 more minutes, then do coil fold number 3.

3. Cover dough and allow to rest at room temperature 12 hours.

4. Place dough in refrigerator for 20 minutes. This makes it easier to shape. Turn dough out on floured surface. Divide into 4 pieces. Working with one piece at a time, gently flatten into a small rectangle. Fold top of dough ½ way down, then fold the bottom half up over the folded part of dough to create a small rectangle. Pinch the seams together, then turn the dough over so the seam is down. Gently roll into a 12 inch log. Place on a flour dusted parchment paper lined baking sheet. Sprinkle the top of baguette with flour. Repeat with remaining 3 pieces of dough.

5. Cover and allow to rest for 1 hour.

6. In the last 20 minutes of rising, preheat oven to 500F. Place a baking stone in the oven to get hot.

7. Make 3 slits in dough using bread lame. Fill an 8×8 baking dish ½ way full with water (this creates steam and creates the crispy crust). Carefully, transfer the parchment paper with the baguettes on it to the hot baking stone. Place the 8×8 dish with water in the oven rack directly below the baguettes.

8. Bake at 500F for 10 minutes with the steam, then reduce oven temperature to 475F and remove the baking dish with water. Bake for additional 8 minutes or until crust is deep golden brown. Allow baguettes to fully cool before slicing.

  • Prep Time: 900
  • Cook Time: 18
  • Category: Bread
  • Method: Oven
  • Cuisine: American

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