French sourdough baguette
Description
Perfectly pairs with tea and coffee. The baguette can be used instead of regular bread: as a base for sandwiches, served with soups, or used to make croutons. It's best to eat the baguette right after it has cooled down, while it's still crisp and airy. You can sprinkle the baguette with grated cheese to add extra flavor and aroma. Also, don't forget to make the characteristic slashes—these cuts reveal the beautiful internal structure of the baguette. Believe us, this baguette, made according to the recipe, will be a real hit with your family and guests. Serve it cooled down or slightly warm.
Instructions
- 1
Step 1
1. To prepare the starter culture, mix the starter with room-temperature water and sifted flour, then cover. Leave at room temperature for 4–12 hours.
- 2
Step 2
2. Dilute the starter with room temperature water, mix well, and add sugar and salt. Pour the diluted starter into the mixer bowl, add the sifted flour, and knead for five minutes at the third speed.
- 3
Step 3
3. Shape the finished dough into a ball and transfer it to a bowl greased with vegetable oil. Cover the bowl and let the dough rise at room temperature for three hours.
- 4
Step 4
4. Every hour, stretch the dough in the bowl by grabbing one edge, pulling it as far as possible, and folding it toward the center. Again, round the dough, flip it seam-side down, and cover until the next fold.
- 5
Step 5
5. Lightly flour the work surface, place the dough on it and divide into two parts. Round each piece of dough, place seam side up, and cover with a lid. Let rest for 15–20 minutes, then gently stretch the dough into a flat round shape.
- 6
Step 6
6. Shape the loaf, sealing each seam. Roll the loaf into a baguette and place it on a baking sheet lined with parchment paper. Cover with plastic wrap and let rest for 2–3 hours. Make slashes on the baguettes and mist them with water.
- 7
Step 7
7. Preheat the oven with the bread stone to 230 degrees. Bake the baguettes for 15 minutes at 230 degrees, then open the oven, spray the baguettes with water again, and bake for another 20 minutes at 200 degrees. Completely cool the baguettes on a wire rack.