Mastering baguettes is in itself is pretty hard to do, and when trying to do it using sourdough only can be really challenging.
I was scared of making baguettes for a really long time, but not anymore.
So, here is an easy way to do 100% sourdough baguettes, that are soo tasty and crunchy.
Trust me, if you never had one, you really need to.
Formula
- 100g whole wheat flour
- 400g white flour
- 350g water
- 100g sourdough starter
- 10g salt
Instructions
Start by mixing well 340g water with the sourdough starter and the flour.
Leave no dry lumps, as this is a low hydration dough, it may be harder to mix. Then cover the dough and leave it at room temperature for 1h and 30 minutes.
Add salt and the rest of the water and mix well.
Move the dough into a clean bowl that you previously oiled. Cover the bowl and leave at room temperature.
For the next three hours I perform coil folds 1h apart (3 coil folds)
After the last coil fold, leave the dough covers at room temperature for around 4-5h, no folds.
Cover the bowl with a plastic shower cap/ bag or whatever you have on hand, and place the dough in the fridge (I usually keep it overnight – anywhere between 12-24h)
The next day, take the dough out of the fridge and dived it in 4 equal parts.
Shape the dough into 4 balls.
Cover them, and rest for 1-2h.
Now it is time to shape the baguettes, the fun part.
Take one of the ball and flip it, sticky side up. Gently press the dough with your finger, and kinda shape it into a rectangle.
Pull the top side half way in, and gently press it to stick
Do the same with the bottom side
Now, with your left hand’s thumb you need to roll the dough over your thumb and with the heal of your right hand you need to seal the dough
We final roll the dough into ideally 40cm long baguettes (a classic baguettes has around 350g and 60cm – there is no way of cooking it in a home oven). Don’t forget about the pointy ends, you will thank me later.
In case your baguettes are shorter, don’t worry. It takes practice. I can’t roll them the same size every time either.
Place the shaped baguettes, seem side up, on a well dusted couche ( this is a linen material used to support the dough during proofing). Cover the baguettes and let them proof for around 1-2h
Preheat the oven at maximum temperature (I preheat at 280 degrees Celsius)
We need to transfer the baguettes onto a baking sheet. You can do it by hand, but that is not particularly the best way as you are handling them a bit too much.
You can use a transfer board like this one.
Flip the baguette onto the board, seem side down.
Gently slide it onto the the baking sheet.
Score the baguettes. I like to use a three cuts on these.
Bake for 15 minutes with steam (I use lava rock splashed with boiling water) at 220 degrees Celsius, bottom heat only, 8 minutes at 230 degrees Celsius without steam bottom and upper heat, and 7 minutes at 220 degrees Celsius bottom + upper + fan.
Once out of the oven, place the baguettes on a cooling rack.
Some people say that baguettes are best consumed 3 hours maximum after baking, and I have to agree.
Enjoy!
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