I want to try to make a sourdough baguette after making basic breads in a proofing basket. I found this recipe on youtube and although there are many steps I think I can get the hang of it after a few tries.
sourdough baguette video on youtube
Ingredients
Levain (day 1)
- 100g flour (can use 50g of whole wheat or other flour here)
- 100g water
- 30g ripe sourdough starter
Main mixture (day 2)
- 250g water
- 375g flour
- 8g kosher salt
Steps
Day 1, levain
- mix the water, sourdough, mix together
- add flour and mix again
- leave overnight, should double
Day 2, mix dough and bulk fermentation
- In bowl add 250g water room temp
- add levain (about 200g) and stir
- add 375g flour
- mix until combined
- leave for 45m
- add 8g salt on top of dough with 20g water
- leave at room temperature for 30m
- do 3 stretch and folds 30m apart
- do 3 coil folds, lift and fold onto thirds
- leave for 60m
- divide dough into 2 pieces
- dust dough with flour
- rest for 25m
- prepare couche or towel with folds little flour to support sides of baguettes
- shape baguettes, stretch top fold over top and bottom
- stretch and pinch into cylinder
- stretch from middle until about 12-14 inch long
- place in folds of couche
- place books on each side for support, cover
- leave for 60-90m
- preheat oven 30 minutes into proof to 500F with pizza stone
- place cast iron for steam below
- add baguettes on pizza peel with parchment
- slash baguettes diagnally
- add ice cubes onto cast iron
- slide baguettes to peel
- reduce oven to 450
- remove cast iron after 15m
- bake another 8-50m until bread cooks dark
- let cool fully for 1h
