Seach on SimpleBaker
Search
Exact matches only
Search in title
Search in content
Search in comments
Search in excerpt
Filter by Custom Post Type
0 0
Video Recipe for sourdough Baguettes

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Video Recipe for sourdough Baguettes

Directions

Here’s the recipe for home made sourdough baguettes. I adapted it from a recipe I found in the book Crust by Richard Bertinet

You can make it in two ways:

  1. Using a starter dough you prepared 6 hours in advance
  2. Using sourdough you made following my video recpe

The rest of the procedure is the same. In my video recipe I used sourdough. This recipe requires a little time, but the result is very rewarding!

If you don’t have sourdough or you want to try a simpler Baguette recipe, click here to try my mom’s version or here to make baguette without using a stand mixer

Let me know how you do.

Video Recipe for sourdough Baguettes

http://www.youtube.com/watch?v=OmaIHiK-WsM

Tools

Ingredients

Starter dough
  • 5 g dry or fresh yeast
  • 250g flour
  • 5 g Salt
  • 170g Water
Main dough
  • 1 kg flour
  • 720g water
  • 300 g sourdough or starter dough
  • 10 g dry or fresh yeast
  • 20 g Salt

Method

Starter dough If you’re using sourdough (see my recipe) you can skip this part.
  • Mix water and half the flour
  • Add the yeast
  • Mix for 5 minutes
  • Add salt
  • Mix in the remaining flour
  • Mix 10 more minutes
  • Cover the container with a dishcloth and let the dough rest for 6 hours in a warm place (or leave it in the fridge for an entire night)
  • It should double in size
Sourdough If yuo’re using sourdough, take it out of the fridge and refresh it a couple of times. When it is twice the size it is ready to be used for your baguettes Main dough
  • Mix water and flour for 5 minutes
  • Cover tightly with plastic wrap
  • Let it sit for 30 minutes
  • Add  sourdough (or starter dough)
  • Add dry yeast (or fresh)
  • When you get an elastic dough, add salt
  • Knead for 10-12 minutes
  • Mold the dough into a ball
  • copritela bene con un telo
  • Let the whole thing rest for 60 minutes in a warm place away from drafts
  • Fold the dough 3 or 4 times (see video), then make a ball again
  • Let it rest for 30 minutesTear away 200g pieces to make baguettes or 400g pieces to make larger  breads
  • Cover and le
  • t it sit for 15 minutes
  • Shape the dough into baguettes (see video)
  • Let them sit on a floured dishcloth for 60-90 minutes
  • Let them sit on a floured dishcloth for 60-90 minutes
  • Cut the surface of the baguettes with a sharp blade
  • Sprinkle a little water in the pre-heated oven to make steam or place a small pot of water inside
  • Bake for 5 minutes at 250°C
  • Then lower the temperature to 220°C and bake for another 20-25 minutes (the larger breads will require up to 35-40 minutes)
Vittorio

VivaLaFocaccia

Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Onion Focaccia
next
Video recipe for Cheese Focaccia di Recco

Add Your Comment

Search
Exact matches only
Search in title
Search in content
Search in comments
Search in excerpt
Filter by Custom Post Type