Sourdough Baguettes
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Gastrotools
Recipes from professionals
Baguettes are a sure winner on most dinner tables, whether for charcuterie, tapas, or as a side to the main course. Here in a simple version, baked with sourdough. The dough is cold fermented, so it has time to develop flavor and an even better structure. When you're ready, simply turn the dough out onto a table, score it into baguettes, bake, and you'll have warm sourdough baguettes for dinner. They can also easily be used for sandwiches the next day, as the sourdough keeps the bread fresh and juicy for longer.
Servings
: 3
Baguette
Ingredients
250
g
room temperature water
50
g
sifted einkorn wheat flour
125
g
tipo 00 wheat flour
150
g
manitoba wheat flour
120
g
ready sourdough
11
g
fine salt
Olive oil
Durum flour
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Instructions
Step 1/9
Mix water, flour, and sourdough together on low speed in a mixer for a couple of minutes.
Step 2/9
Add salt and gradually increase the speed. Knead the dough on high speed until it releases from the sides of the bowl and is smooth and supple.
Step 3/9
Butter a plastic bucket or bowl with a thin layer of olive oil, place the dough in it, and let it rise covered at room temperature until it has risen by approximately 50 percent.
Step 4/9
Refrigerate the dough for 12-24 hours.
Step 5/9
Place a baking steel on a rack and heat it in the upper half of the oven at 240 degrees for one hour.
Step 6/9
Turn the dough out onto a table dusted with durum flour and score it into three baguettes. You can optionally use a baker's peel to shape them a bit.
Step 7/9
Use a baker's peel to place your baguettes on the baking steel and bake them for approximately 20 minutes until they are golden and crispy.
Step 8/9
Enjoy while warm, or store in an airtight container.
Step 9/9
Tip: The dough has a high liquid content, so if you are baking on a regular baking sheet, it is a good idea to add a bit less liquid to the dough.
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