Sourdough Baguettes

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Simple Sourdough Baguettes

Making bread has always been a passion of mine. The real challenge was making baguettes; sourdough baguettes. With a little help from King Arthur Flour, I am pleased to say I have finally conquered the perfect recipe for sourdough baguettes and wish to share it with you!

Ingredients:

3 Cups French-Style Flour
1 Cup lukewarm water
2 teaspoons instant yeast
1 1/2 teaspoon salt
1 cup sourdough starter (See Jett’s Sourdough Starter)

Directions:

In mixer bowl add all ingredients. With dough hook blend ingredients together until dough is smooth.
Cover dough and let rest for 30 minutes.
Knead dough for 7-10 minutes.
Transfer dough into a lightly greased bowl and cover. Let dough rise at room temperature for 1 1/2 hours.
Remove dough from bowl. Prepare a lightly floured surface and fold dough over a few times and return to bowl. Cover and let rise for 1 1/2 hours.
Transfer dough to a lightly floured surface and divide into four pieces.
Stretch and shape each piece into a 15″ loaf.
Place loaves on baguette baking sheet or cookie sheet with parchment paper. Cover with plastic wrap treated with cooking spray and let rise for 1 hour.
Preheat oven 450 degrees Fahrenheit.
Remove plastic. Score tops of dough with Lame.
Sprintz loaves with warm water and bake for 22-25 minutes or until golden brown.
Turn oven off. Remove loaves from baking sheet and place baguette’s directly on oven racks. Keep oven door ajar and allow baguette’s to cool. This will give the baguettes a crispy exterior.
Enjoy!

Note: This recipe is geared towards making sourdough baguettes. It can be made without the sourdough starter by following King Arthur directions directly on the back of the French-Style Flour bag.

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