Artisan Baguettes with Sourdough Starters

Ingredients:

• 300g (2 1/2 cups) bread flour
• 200ml (3/4 cup + 1 tbsp) water, at room temperature
• 100g (1/3 cup) active sourdough starter
• 8g (1 1/2 tsp) fine sea salt
• 1 tbsp olive oil (for greasing bowl)

Introduction

Dive into the world of artisan baking with our exquisite recipe for baguettes using a sourdough starter, an ancient method that unlocks flavors and textures unmatched by commercial yeast alone. Crafting these baguettes is not just about following a recipe; it’s about embracing the history and tradition of sourdough, a process that turns simple flour and water into a symphony of taste and aroma. Whether you’re an experienced baker or a culinary enthusiast eager to explore more, this journey promises satisfaction in every crisp, chewy bite.

Kitchen Equipment Required:

• Large Mixing Bowl
• Wooden Spoon
• Digital Kitchen Scale
• Measuring Cups and Spoons
• Proofing Basket or Bowl
• Baking Stone or Sheet
• Sharp Blade or Lame
• Oven Mitts

Cooking Time:

Total estimated time: 4 hours (includes resting and baking time)

Instructions:

Step 1: Preparing the Dough

In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix with a wooden spoon until a sticky dough forms. Cover the bowl with a damp cloth and allow it to rest for about 30 minutes. This period is known as autolyse and helps the flour absorb the water, making the dough more manageable.

Step 2: Kneading and Resting

After the initial rest, sprinkle the sea salt over the dough. With your hand, fold the dough over itself several times, using a pinching motion to integrate the salt. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Return the dough to the bowl, cover it, and let it rise in a warm place for 2 hours, or until it has doubled in size.

Step 3: Shaping the Baguettes

Once the dough has risen, gently deflate it and divide it into two equal portions. Roll each portion into a rectangle, then starting from one long edge, roll the dough tightly into a log. Seal the edges and place them seam-side down onto a proofing basket lined with a floured kitchen towel. Cover and let rise for another 45 minutes.

Step 4: Baking

Preheat your oven to 230°C (450°F). Place a baking stone or sheet inside to heat up. Carefully turn the baguettes onto a separate floured surface. Using a sharp blade or lame, score the tops of the baguettes with shallow cuts. Transfer the baguettes to the hot stone or sheet, and bake for about 20-25 minutes until golden brown and crispy. Allow them to cool on a wire rack before slicing.

Conclusion

Congratulations! You’ve now created your very own artisan baguettes, bursting with the delightful complexity of sourdough. Each bite brings you the joy and fulfillment of a craft well-honed. Enjoy these baguettes fresh with a dollop of softened butter, a slice of cheese, or dip them into a robust stew. Relish in the satisfaction of old-world bread-making combined with the joys of modern culinary exploration. Happy baking!

Wyatt Travis Creator of AI MultiPrompter

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