Friday, January 22, 2016
Ever since I got in to bread making I have been on a mission to make the perfect baguette. It has to be nice and crunchy on the outside, soft and chewy on the inside with lots air bubbles. Well I have been using a new sourdough baguette recipe that is pretty amazing and I wanted to share it here.
2 cups sourdough starter
2 cups bread flour or all purpose flour
1/3 cup water
2 tsps salt
Mix all your ingredients together to form a shaggy, wet dough the night before you want to bake. The next morning, divide the dough in half and shape each half in to a long rectangle on a lightly floured surface. Roll each rectangle up to form a long roll and place in a well oiled baguette pan (the baguette pan makes all the difference in my opinion but if you can also try it just on a baking stone. You won't get the same rounded shape though.)
Allow the dough to rest for 30 minutes. In the mean time, preheat your oven to 500 degrees and place a baking sheet on the bottom rack. Just before baking, slice a long, shallow slit along the top of your loaves with a very sharp knife. Place the baguettes in the hot oven and quickly dump one cup of ice cubes in to the baking sheet. Close the oven door immediately so as not to let the steam escape, the steam is what gives you a nice, crisp crust. Bake for 20 minutes and allow to cool before slicing.