I love baking baguettes. Usually 100g portions because they’re the right size for breakfast sandwiches. 400g portions are great for slicing into crostini.
Ingredients
350g Filtered Water
500g Bread Flour
100g Active Sourdough Starter
10g Salt
Instructions
- Combine water and flour, autolyse for 20 mins
- Add starter and salt, mix, then stretch and fold twice every 30 mins
- Rest in fridge for 24 to 72h – 72h is best – or even up to 7 days!
- Shape and transfer to couche, rest for 1 hour
- Score and bake with steam at 500F for 10 min – remove steam and bake for another 15-20 mins until you like the color.
Or: Part bake to 200F internal temp (about 18mins for 120g loaves), let cool, freezer, bake again at 500F until browned.
Video
Make More
| x2 700g Filtered Water 1000g Bread Flour 200g Starter 20g Salt | X3 1050g Filtered Water 1500g Bread Flour 300g Starter 30g Salt | X4 1400g Filtered Water 2000g Bread Flour 400g Starter 40g Salt |