Sourdough Baguettes🥖!
These baguettes are really delicious and fun to make! The baguette has a crispy crust and a soft, fluffy interior with an open crumb! Although these baguettes take a bit more effort than making the standard ciabatta recipe, it’s fun, gratifying, and delicious !
Supplies🥣:
Kitchen Scale- As usual:)
Baguette Pan (Optional): I use a baguette pan, but you can make these on a regular sheet pan too! The baguette pan ensures that your baguettes hold their shape while they proof in the fridge. It also has a perforated bottom, which ensures an even crust forming. I bought mine at a store in the shuk, but they sell them at imperiat hachesed and on Amazon too!
Thats All! No special equipment necessary!🎉
The Process👩🏻🍳:
Here’s how it works:
8-12 hours before you’re ready to make the dough: Feed The Starter:
If you feed the starter in the morning, you can make the dough in the evening (start between 5-7 pm so you have enough time to finish it before bed:))
If you feed the starter at night, you can make the dough in the morning!
⭐This recipe specifically requires that your starter has risen for 8-12 hours so plan accordingly
Mix The Dough (optional Autolyse step)
Just weigh the flour, water, starter, and salt, and mix!
⭐This recipe has a step that some sourdough recipes call for, called an “autolyse”. An autolyse is when you allow your dough to rest before adding the salt. The autolyse assists in various ways (which we won’t get into here) but for this recipe, I’ve tried skipping it and it is still delicious! So if it works for your schedule, give it a shot, otherwise you can skip!
Stretch And Fold For 3 Hours (this is the part that requires a bit more effort😉)
Although the extra 2 stretches and folds seem tedious, it’s worth the effort:) But I have missed 1-2 stretch and folds and it was still delicious😉!
Dump, divide, and shape: (notice there’s no bulk rise!)
Gently pour the dough on the (lightly floured) counter, shape into 3 or 4 balls, and allow the dough to rest for a half-hour
Shape into baguette shapes! (see instructions below)
Its fun!😄
Place on a greased Baguette Pan or Sheet Pan
cover with plastic wrap, and let sit in the fridge for at least 12 hours.
Score & Bake!
SOurdough Baguettes🥖:
Ingredients
195 g active starter (risen for 8-12 hours)
420 grams water
600 grams bread/white flour
15 grams salt
Instructions
Step 1: (Evening or morning) Feed the Starter
Make sure to feed at least 80 grams of starter so you know you’ll have enough for the recipe!
Step 2: Mix the dough, first rise, and shape.
Add your active starter, flour, and water to a large bowl. Mix until all the flour is incorporated and a shaggy dough is formed. Cover with a lid or damp towel and set aside 45 minutes to rest. This is called the autolyse.
If skipping the autolyse, combine all ingredients (including salt) and let dough rest for 45 minutes, then proceed with stretch and folds as outlined below.
After the 45-minute rest period, add the salt to the dough and squeeze and pinch the salt into the dough until evenly distributed. Perform a set of stretch and folds, then cover and set aside for 30 minutes to rest.
Continue to perform a set of stretch and folds every 30 minutes for 3 hours, covering and resting in between each round. After the last stretch and fold, let dough rest for another 1/2 hour.
Gently tip the dough onto a lightly floured surface and cut it into 3 or 4 equal portions. Using a circular cupping motion with the palm of your hand, gently roll each ball of dough on the countertop to create a taut ball. Gently dust with flour and cover with a towel. Let rest for 30 minutes.
Shape: (The easiest way to see how to shape a baguette is to find a video online! But it’s really simple!) Sprinkle your countertop with flour and gently pat the first ball of dough into a rectangle, approximately 9-inches long. Fold the top third of the dough down (like folding a business letter) and press it into the dough, using the heel of your hand, to stick the edges together. Rotate the dough 180 degrees and repeat so that both the bottom and top thirds have been folded in. Fold the dough in half once more to create a slim silhouette, and, again, use the heel of your hand to connect the edges. Roll the dough so it’s seam-side down and press and roll the dough out so that a baguette shape forms, pinching the edges to taper them, if necessary.
Place seam side down on a greased baguette pan or heavily dusted, parchment-lined sheet pan.
Cover with plastic wrap and refrigerate overnight.
Morning: Preheat, score, and bake!
The next morning, preheat the oven to 450°F (240°C) with the oven racks positioned in the middle and one level below. Have a baking sheet ready to add cold water/ice cubes to.
Score: When the oven is hot, remove the baguette dough from the fridge. Using a lame (or sharp knife or razor blade), make 3-5 diagonal slashes into each piece of dough (¼-½ inch deep).
Bake: Place a handful of ice cubes or pour cold water onto the second baking sheet. Immediately place the baguette dough into the oven on the middle rack and place the baking sheet with ice/cold water on the rack below. Bake for 30 – 35 minutes, or until the bread is a deep golden brown. Remove from the oven and cool on a wire rack.
It’s worth the extra effort! Trust me;)
