Best Sourdough Baguette Recipe

Beginner's Sourdough Baguette Recipe [easy step by step]

WEBMay 25, 2022 · Preheat the oven to 230C/450F and allow it to get up to temperature. A few minutes before you place the baguettes into a hot oven, place an oven safe container …

Rating: 4.2/5(64)

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Sourdough Baguettes Feasting At Home

WEBFeb 19, 2021 · Place seam side down on a greased baguette pan or on floured parchment -lined sheet pan. Please refer to video above! STEP …

Rating: 4.8/5(55)
1. The night before you plan to make the dough, make the levain: In a medium bowl, mix together the starter, water, and bread flour until well-combined. Cover with a plate and rest overnight (8-12 hours) until very bubbly and active. The levain should have many small bubbles across the top and throughout.
2. Continue to perform a set of stretch and folds every 30 minutes for 3 hours, covering and resting in between each round.
3. Sprinkle your countertop with flour and gently pat the first ball of dough into a rectangle, approximately 9-inches long. Fold the top third of the dough down (like folding a business letter) and press it into the dough, using the heel of your hand, to stick the edges together. Rotate the dough 180 degrees and repeat so that both the bottom and top thirds have been folded in. Fold the dough in half once more to create a slim silhouette, and, again, use the heel of your hand to connect the edges. Roll the dough so it’s seam-side down and press and roll the dough out so that a baguette shape forms, pinching the edges to taper them, if necessary.
4. Cover with plastic wrap and refrigerate overnight.

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Sourdough Baguettes Baking Sense®

WEBOct 22, 2020 · Process photos. See the recipe card for detailed measurements and instructions. Combine the starter with the water and …

Rating: 4.5/5(76)
1. Combine the starter, water and 1 cup of the flour. Mix with the paddle on low speed until it forms a wet dough. Cover the bowl and set aside for 30-60 minutes.
2. If using a stand mixer, change to the dough hook. Add the salt and the rest of the flour and mix until the dough begins to form a ball around the hook. Knead the dough for 5 minutes on medium high speed. If mixing by hand, add the flour using a wooden spoon and/or a plastic bowl scraper. This dough is quite sticky so if you are mixing by hand you can skip the kneading step for a "no knead" bread.
3. Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature.
4. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.

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