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:
- Using a starter dough you prepared 6 hours in advance
- 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-WsMTools
Ingredients
Starter dough- 5 g dry or fresh yeast
- 250g flour
- 5 g Salt
- 170g Water
- 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
- 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)

