Recipe: Yummy 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. This sourdough baguette recipe uses sourdough starter and all-purpose flour to create a bakery favorite in your own oven.

Sourdough baguette Personally, I don't want my sourdough baguettes to be too sour. After that, both the finger poke test and the dough-in-glass-test indicated that it was. French style baguettes on sourdough levain instead of baker's yeast. You can cook Sourdough baguette using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sourdough baguette

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

Easy, once you get the hang of handling, stretching and folding the dough. 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. Place baguettes on parchment-lined baking sheets, sprinkled with semolina. Move one oven rack to the lowest level, and place one in the center of the oven.

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.

Place a large cast-iron skillet on the bottom rack. Form each half into a long baguette shape. Place the formed baguettes onto a baguette pan or a greased cookie sheet. You can also lower the temperature if necessary. As mentioned earlier in this post, I still haven't baked the perfect sourdough baguettes.

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