Sourdough Baguettes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 400 grams (3¼ Cups) Bread Flour
100 grams (½ cup) Sourdough Starter
1¼ tsp salt
240 mL (8.4 fluid oz) UN-Chlorinated Water
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Directions: |
Directions:** You can use the Sourdough Starter in the 'Danish Food We Love' - Rugbrod Sourdough Starter, or
make your own or purchase in the grocery store.
Put flour and salt into a bowl.
Add Sourdough Starter and water.
Mix together with a fork, then use your hands to incorporate any loose flour.
The dough will slightly wet and "shaggy."
Cover with plastic wrap and leave in a warm place for 8-12 hours until dough is doubled in size.
Remove dough from the bowl onto a well floured surface.
Divide dough into 2 or 3 equal pieces.
Take each piece and on a lightly floured surface to gently flatten it.
Fold the dough onto the side and into the center.
Allow dough to rest 5-10 minutes. then, gently roll it out to form the traditional baguette shape.
Place baguettes onto a baking sheet lined with baking paper. Cover and leave 1-2 hours.
Turn on oven to the highest temperature (500-600º), Place a shallow tray of water in the bottom to heat up.
Dust the tope of the baguettes with flour and make 3 cuts in the top of the dough with sharp knkfe.
Once the oven has come up to the highest temperature with the water, turn it down to 400ºF and place baguettes in the oven on the shelf above the water pan.
Bake for 30 minutes or until you have a deep golden crust.
Cool or rack. Serve. |
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Personal
Notes: |
Personal
Notes: The purpose of the pan of water is to develop the crustiness associated with baguette bread.
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