SOURDOUGH BAGUETTES
In this video, I show you how to make sourdough baguettes. They have a light, airy crumb, and perfectly crispy crust, making them a must-try recipe!
DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE
Includes everything you need to know to bake your first loaf of sourdough bread!
INGREDIENTS
LEVAIN
30g Mature Sourdough Starter
50g Whole Wheat Flour
50g Unbleached White Flour (bread flour or all-purpose)
100g Room Temperature Water
REMAINING DOUGH
375g Unbleached Bread Flour
270g Room Temperature Water (~70F, or 21C) (250g initially + 20g added alongside the salt)
8g Salt
STEPS
Mix Levain
Wait 8-12 hours, until doubled in size
Mix dough (200g levain + 375g flour + 250g water), and autolyse for 45 minutes
Autolyse and Bulk fermentation performed at 75F
Add 20g water and 8g salt, and transfer to square rectangular container, if desired
Wait 30 minutes
Perform stretch and folds (#1)
Wait 30 minutes
Perform stretch and folds (#2)
Wait 30 minutes
Perform stretch and folds and flip (#3)
Wait 30 minutes
Perform coil folds (#4)
Wait 30 minutes
Perform coil folds (#5)
Wait 30 minutes
Perform coil folds (#6)
Wait 60 minutes
Divide and pre-shape into taught balls, and cover with dish towel
Wait 25 minutes (bench rest)
Perform final shaping, then proof for about 1-2 hours, until dough springs back slowly when poked
Preheat oven to 500F after 30 minutes of proofing
When loaves are ready to bake, transfer them to a baking tray lined with parchment paper
Place pie tray with ice cubes into oven (as described in video) to create steam
Score loaves, and place into oven. Reduce oven to 450F.
Bake for 15 minutes, then remove cast iron pan with water and lava rocks.
Bake for another 8-15 minutes, until the desired level of browning is reached. Optionally, rotate loaves after 5-7 minutes to ensure even browning.
Allow loaves to cool on a wire rack for at least 1 hour before cutting.
SAMPLE SCHEDULE
DAY 1
10:00 PM - Mix levain
DAY 2
8:00 AM - Mix dough and autolyse
8:50 AM - Add additional salt and water
9:25 AM - Perform first set of folds
9:55 AM - Perform second set of folds
10:25 AM - Perform third set of folds
10:55 AM - Perform fourth set of folds
11:25 AM - Perform fifth set of folds
11:55 AM - Perform sixth set of folds
1:00 PM - Divide dough and perform initial shaping
1:30 PM - Perform final shaping and transfer to couche for final rise
2:00 PM - Begin preheating oven and steam setup
2:30-3:30 PM - Bake baguettes
ADDITIONAL RESOURCES
Tartine Bread Book
How to Make and Maintain a Sourdough Starter (Video)
Download my FREE Sourdough Quick Start Guide
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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