Sourdough Baguette
My first attempt at making sourdough baguette. The texture is moist, chewy with a hard crust and very mild tangy taste. Like my other sourdough breads it has an aromatic flavour. But the crumbs were a little small. Maybe I should increase the hydration? Need to be experiment more.
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Recipe - Sourdough Baguette
Yields: 3 baguettes
Total flour is 500g + 50g (from the levain) = 550g
INGREDIENTS:
350g bread flour (I used Japanese high gluten flour) - 70%
50g spelt flour - 10%
50g whole wheat flour - 10%
50% rye flour - 10%
50g whole wheat flour - 10%
50% rye flour - 10%
350g water - 72.72% hydration
10g sea salt - 2%
Levain:
100g active sourdough starter (100% hydration) - 20%
Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
Levain:
100g active sourdough starter (100% hydration) - 20%
Please feed your starter at the ratio that fit your schedule as long as the starter is at its peak when use.
METHOD:
- Autolyse - Mix all flours and water, stir until there is no more dry flour with a spatula. Or use a stand mixer with paddle attachment for 2-3 minutes at low speed. Cover and leave for 1 to 2 hours.
- Levain and Sea Salt - Wet your hand, add 100g levain into the dough, then add in salt and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes until window pane stage. Give a few folds. Cover and rest for 30 minutes.
- Stretch and Fold 1 - Fold dough in the dish. Cover and rest for 30 minutes.
- Stretch and Fold 2 - Repeat the same. Cover and rest for 30 minutes
- Stretch and Fold 3 - Repeat the same. Cover and rest for 60 minutes.
- Pre-shape - Flour the counter top. Divide to 3 equal portions and preshape to a ball. Rest for 30 minutes.
- Shape - Shape into baguette shape and place in baguette pan.
- Proof - Proof at room temperature (RT) around 27C for 2 - 3 hours. Then retard overnight in the fridge for 12 - 16 hours.
- Preheat oven at 250C (fan forced) for 1 hour before baking.
- Take bread dough out from the fridge and scoring. Spray some water onto the baguettes.
- Steam the oven by pouring hot water into the lower pan in the oven about 2 cm and spray some water onto the oven walls. Turn the down to 230C and bake for 20 minutes with steam.
- Remove the steamer pan and turn down to 220C, bake for another 15 to 20 minutes.
- Remove baguettes from oven. Let it cool on rack completely before slicing.
Note:
- I rested the dough in air-cond room temperature around 25 - 27C.
- Usually 3 stretch and fold should be enough. Sometimes you may need extra fold if your dough is weak.
- The temperature and time duration are just as a guide. Please adjust accordingly to your oven.
2 comments
hi, what pan do you use for this baguette recipie?
ReplyDeleteHi, thank you for asking. I used the non-stick French Bread Baguette Pan.
DeleteCheers :)