Sourdough Baguettes

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

Wow my first sourdough recipe! I have had my sourdough starter since February now, but haven’t really used it. I tried making english muffins a couple weeks ago and that did not turn out well. So I was hesitant with this recipe of Sourdough Baguettes. I honestly thought when I was shaping them they wouldn’t turn out, but they did and better then expected! As long as I have my sourdough starter this will be my go to bread recipe! I love the flavor, crumb and crust. I need to work on shaping the baguettes but that will come with time and practice.

Recipe

Makes: 6 Baguettes

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

Ingredients

  • 5⅔ cups (709 grams) unbleached all-purpose flour
  • 1½ cups warm water (105°F to 110°F)
  • 1 cup (226 grams) sourdough starter (complete guide here)
  • 1 tablespoon (9 grams) kosher salt
  • 1 tablespoon (12 grams) granulated sugar
  • 2 teaspoons (6 grams) active dry yeast
  • Semolina flour (for finishing)

Directions

  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 1½ cups warm water, sourdough starter, salt, sugar, and yeast. Beat at medium speed until a smooth, elastic dough forms, about 5 minutes. (Humidity, elevation, and temperature all affect sourdough breads. If the dough appears too dry and crumbly, add more water, 1 tablespoon at a time.)
  2. Spray a large bowl with cooking spray. Scrape dough into bowl. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour. Refrigerate covered bowl overnight (at least 8 hours) before proceeding.
  3. Turn dough out onto a lightly oiled surface, and divide into 6 equal portions (230 to 250 grams each). Shape each piece into a 4-inch rectangle, tucking the ends under, being careful not to overwork the dough. Place rectangles on a parchment-lined baking sheet, sprinkled with semolina flour. Cover with oiled plastic wrap, and let gluten relax for 20 minutes.
  4. Press each rectangle firmly with the palm of your hand to de-gas. Fold the top half of the rectangle toward the center and, with your fingertips, form a seal along the midline. Flip the rectangle, and repeat with bottom half. Fold the top third of the dough down to the center, and seal across the seam with the palm of your hand. Repeat this process twice, pinching the final seal with your fingertips. Beginning at the center and moving outward, roll the dough with both hands. Apply more pressure with the outer edges of your hands to achieve a tapered look.
  5. Place baguettes on parchment-lined baking sheets, sprinkled with semolina. Cover with oiled plastic wrap, and let dough proof for 1 to 2 hours. While the baguettes proof, preheat the oven to 475°F. Move one oven rack to the lowest level, and place one in the center of the oven. Place a large cast-iron skillet on the bottom rack.
  6. When the baguettes are puffy (but not doubled in size), sprinkle with semolina and slash with a lame or razor blade.
  7. Pour 2 cups of ice water into the cast-iron skillet, and place loaves immediately into the hot oven. Bake for 15 minutes. Reduce oven temperature to 425°F, and bake until baguettes are deeply golden brown, about 10 minutes more. Remove from pan, and let cool completely on a wire rack.

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