That smell, golden crunchy crust, soft fluffy interior and out of the world taste makes it all worth it!
OMG are the only right letters to describe a fresh out of the oven sourdough baguette that makes that perfect golden crunch as your fingers gently press down on it, feeling at once the hard crust crackle & the light soft interior bounce back.
These are so good! They are also pretty straightforward, as far as sourdough bread recipes go! They are now making it onto my baking rounds regularly.
Detailed explanation of the process in Arabic in the video. Little chef joined me for the shaping part.. it was his request to make baguettes.. and he totally nailed it! After the bake I really could not tell his from mine! I will share the shaping technique in another video.
The recipe below makes 4 240 gram baguettes, which is the medium size, and perfect for a home bakes.
Mix the flour, water (keep 10% of it aside/1/4 cup), and the active starter. Knead until combined. Rest 30mins.
Add in the salt with the remaining water and mix until all incorporated. I ran the machine for around 2 mins.
Move to a bulking dish (i use one with a cover that I can place in the fridge) and rest for 1 hr. Perform a coil fold then rest for another hour. Perform a second coil fold then cover and place in the fridge overnight.
The next morning, remove and rest at room temp for an hour. Then divide into 4 equal part and pre-shape them into a boule. Rest at room temp for 30-60mins.
Shape into baguettes and again let them rest at room temp for an hour.
Score and bake in a very well preheated oven at 220 Celsius for around 25 mins or until golden to your liking. I used a baguette tray and placed a hot water tray at the bottom for steam, as well as spritzing the sides of the oven with water a couple of times during baking for some extra steam. You can also place the baguettes directly on to a heated pizza stone or an oven tray. Will preheat the tray next time before placing them in!
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Ingredients
Directions
Mix the flour, water (keep 10% of it aside/1/4 cup), and the active starter. Knead until combined. Rest 30mins.
Add in the salt with the remaining water and mix until all incorporated. I ran the machine for around 2 mins.
Move to a bulking dish (i use one with a cover that I can place in the fridge) and rest for 1 hr. Perform a coil fold then rest for another hour. Perform a second coil fold then cover and place in the fridge overnight.
The next morning, remove and rest at room temp for an hour. Then divide into 4 equal part and pre-shape them into a boule. Rest at room temp for 30-60mins.
Shape into baguettes and again let them rest at room temp for an hour.
Score and bake in a very well preheated oven at 220 Celsius for around 25 mins or until golden to your liking. I used a baguette tray and placed a hot water tray at the bottom for steam, as well as spritzing the sides of the oven with water a couple of times during baking for some extra steam. You can also place the baguettes directly on to a heated pizza stone or an oven tray. Will preheat the tray next time before placing them in!