There's something magical about the aroma of freshly baked bread wafting through the kitchen, and when it comes to artisanal baking, sourdough baguettes are top tier. The crisp exterior and soft, chewy interior make them a favourite among bread enthusiasts. If you've mastered the standard sourdough loaf and are ready to embark on a new sourdough challenge, this step-by-step guide will help you master the art of crafting the perfect sourdough baguette.
Ingredients :
Levain*
60g sourdough starter
60g water
60g bread flour
Dough:
380g room temperature water
540g bread flour
10g salt
*What is a Levain?
This recipe calls for a 'Levain' which is a way to strengthen your starter so it's ready to use in your dough. The term "levain" is often used in the context of a sourdough recipe to indicate the pre-ferment that contributes to the leavening of the final dough. Mix the levain ingredients together the night before and you'll be ready to being mixing your dough the next morning.
Method:
The night before, make your levain by mixing equal parts starter, water and flour, 60g of each. Cover and rest overnight (8-12 hours)
The next morning, begin mixing your dough. In a bowl, combine levain, water and flour. Mix with your danish dough whisk until there are no dry spots left. Cover with plastic wrap or lid and leave to autolyse for approx. 45 minutes.
Add your salt to the dough and pinch in with your fingers until incorporated.
Then begin your first set of stretch and folds. Start by grabbing one side of the dough and fold it back onto itself (while it's still in the bowl). Wet your hands first to stop the dough sticking, then fold the dough 4 times clockwise from top to bottom (handle gently to keep the bubbles inside the dough) You will do 5 sets of these over a 3 hour period.
Cover and leave the dough to rest until it has risen 30-50% from the initial mixing of the dough. This time can vary depending on temperature.
Once ready, transfer the dough onto your kitchen surface and cut into 3 equal parts. Shape each piece into a circle using your bench scraper to create tension on the dough. Dust tops with flour and cover with a clean tea towel. Leave to rest for 30 minutes.
Now we are ready to shape your baguettes.
Sprinkle some flour onto your bench top and take the first circle. Flatten it out into a landscape rectangle shape. Take the top edge of the dough and fold it halfway, liek you're folding a letter, and press into the dough with the edge of your hand to seal it. Flip the dough 180 degrees and repeat this step. Then, using you left hand take the top edge of the dough and bring it down the meet the bottom edge, use the palm of your right hand to create a seal. Do this along the whole edge of the dough. Place the dough seam side down and use your hands to roll the dough into a baguette shape, applying more pressure to the ends so they taper in a little.
Flour your bakers couche and place shaped baguettes seam side down. Cover with plastic wrap and place into fridge to proof overnight.
The next morning, preheat your oven to 250C with a middle oven rack and room for a baking sheet with edges on the bottom shelf (to fill with water for steam)
Place baguettes onto a lined baking sheet and make 3-5 diagonal scores across each one using your bread lame. Reduce oven temp to 220C and fill bottom tray with 1-2cups of boiling water. Place in baguette tray and bake for 30-35minutes until golden brown.
Remove from oven and allow to completely cool before serving.
