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