It’s been a while since I’ve made bread and that’s because here in Denver it was quite the hot summer. But now it’s fall/winter time and I can turn the oven on all I want, so I will most likely be making some bread! I love a nice Baguette. The crust is the best part, because you know a bread is going to be amazing if you can hear the crust crinkle under your fingertips and if you can feel a slit spring in the dough.
Like all my bread recipes you will need a scale! Also you will need a sourdough starter. Here is the link to a recipe for the starter: https://kchef.wordpress.com/2015/01/04/sourdough-starter/?preview=true&preview_id=684&preview_nonce=61b742aecc
Ingredients: 1Lb 2oz bread flour, .3 oz salt, .3oz Fresh yeast, 10oz warm water, 1.5 cups of the sour starter.
First in a mixing bowl stir together the yeast, salt, and water. Let sit (this will activate the yeast). After 5 minutes add the sour starter and flour. Knead on low speed until the dough is combined. Once all the ingredients have formed a dough, knead on medium/high speed for 3 minutes. Take the dough hook out and cover with a towel and let sit in a warm area until the dough doubles in size about 1 hours. (You can always place the dough in the oven once it is heated up to the lowest setting and then turn the oven off too.)
Once the dough has doubled in size, punch the dough down and knead with 1 cup of flower for about 2 minutes. Portion the dough into 6-7 oz “duffs.” Flatten the duffs and then “jelly roll” them up to form a log. Tuck the ends under and place on the silt plat or parchments covered in corn meal. With a razor blade, slice 3 lines into each duff. Let sit while the oven is heating.
Heat oven to 450 degrees. With a pan filled with 4 inches of water at the bottom for steaming.
Place the bread into the oven and bake for about 11 minutes with the water filled pan. After the 11 minutes are up, take the pan out of the oven and continue to cook for another 15 minutes.
These baguettes have that sourdough flavor but in a baguette form and I LOVE IT! It’s a great bread to dip into any type of soup or with a smir of butter right on top.