Sourdough Baguettes

Preparation Time: 1 hour (active)
Fermentation Time: 12-16 hours
Baking Time: 25-30 minutes
Total Time: 14-18 hours
Servings: 3 baguettes

Ingredients

• 100g active sourdough starter (100% hydration)
• 350g water, at room temperature
• 500g bread flour
• 10g salt

Instructions

1. Mix the Dough:
   • In a large mixing bowl, combine the sourdough starter and water. Stir to dissolve the starter.
   • Add the flour and salt. Mix until all the flour is hydrated and a shaggy dough forms.
   • Cover the bowl with a damp cloth and let it rest for 30 minutes.
2. Stretch and Fold:
   • Perform 3-4 sets of stretch and folds over the next 2-3 hours, with 30-minute intervals. To stretch and fold, grab one side of the dough, stretch it up, and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat until you’ve stretched and folded all four sides.
3. Bulk Fermentation:
   • After the last stretch and fold, cover the bowl and let the dough ferment at room temperature for 8-12 hours, or until it has doubled in size and is bubbly.
4. Pre-Shape:
   • Gently turn the dough out onto a lightly floured surface. Divide it into three equal pieces.
   • Shape each piece into a loose ball. Cover with a damp cloth and let rest for 20 minutes.
5. Shape the Baguettes:
   • To shape the baguettes, take one piece of dough and gently pat it into a rectangle. Fold the top third down to the center, then the bottom third up and over. Seal the seam by pressing gently.
   • Roll the dough into a log, stretching it to the desired length of your baguette.
   • Place the shaped baguette on a lightly floured couche or a baking sheet lined with parchment paper. Repeat with the remaining dough pieces.
   • Cover and let them proof for 1-2 hours, or until slightly puffy.
6. Preheat the Oven:
   • Preheat your oven to 475°F (245°C) with a baking stone or an inverted baking sheet on the middle rack. Place a cast iron skillet or a metal pan on the lower rack.
7. Score and Bake:
   • Once the baguettes are proofed, transfer them onto the preheated baking stone or sheet using a peel or the parchment paper.
   • Score the baguettes with a sharp knife or lame.
   • Quickly pour a cup of water into the cast iron skillet or metal pan to create steam, and immediately close the oven door.
   • Bake for 25-30 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.
8. Cool:
   • Allow the baguettes to cool on a wire rack before slicing.

Tips

• Active Starter: Make sure your sourdough starter is active and bubbly before mixing the dough.
• Hydration: Adjust the water content based on your flour and the humidity in your kitchen.
• Steam: Creating steam in the oven helps achieve a crispy crust.

Enjoy your homemade sourdough baguettes!