This is a great recipe to go with the homemade sourdough start that I blogged about on Monday. We love baguettes in our family, actually love bread. Not to mention we
are quite competitive. We had a bread baking competition back in January in
search of who could make the best bread.
I think Matt won with his Pumpernickel bread
which I will post tomorrow, but then we decided to try to make other kinds of bread. We wanted to perfect the baguette, so Matt went out and bought a scale, because all of the recipes we could find were in weight measurements. This was our best baguette we made! I hope you enjoy!!
Makes four baguettes
95 grams sourdough starter (at 100%
420 grams water
590 grams bread flour
10 grams rye flour
13 grams sea salt
2 teaspoons instant dry yeast
Olive oil to grease bowl
cornmeal to dust cutting board
1. Start out by pouring the start, yeast and water in the stand mixer, stir until it looks blended. They start will begin to break up. In a separate bowl
add both flours and salt whisk together and then add into the yeast mixture.
Mix for a couple of minutes. Let it rest for 10 minutes, covered with plastic.
2. Put olive oil on the counter top to prevent the dough from sticking. Move dough onto the counter and begin to knead by stretching and folding dough, try to use only your finger tips. After kneading for 5 minutes put in a bowl that has been brushed with olive oil. Cover and let rest for 20 minutes.
3. Oil the counter again if necessary and remove dough to counter. Stretch it until 1-inch thick then fold top and bottom in thirds like a letter. Do the same type of folding, coming from left to right. Put dough back in the bowl, cover, let it rest for 20 minutes.
4. Repeat #3 and then let it rest for another 20 minutes.
5. Remove from bowl, fold again for one more time.
6. Put dough back in the oiled bowl. Cover and place in refrigerator for 12 to 24 hours.
Place baking stone in middle of oven. Place a deep cookie sheet or cast iron pan on the lower shelf. Heat oven to 470F.
8. Oil your hands and a 2 foot x 2 foot area of the counter. Remove dough from container. Cut dough into 4 equal parts. Gently stretch into rectangles 5-by-7 inches with the long edge facing you. Cover with light towel and let rest for 5 minutes.
9. While dough is resting, dust couche lightly with flour.
10. Shape dough into a log by folding top and bottom of rectangle toward middle and gently sealing the seam with thumb. Then fold top to meet the bottom and seal seam. You should have a log about 1.5 to 2 inches thick (4 to 5 cm).
11. Gently roll and stretch into a 14-inch loaf or just under the size of your baking stone.
12.Place the loaves in the couche, pull it up creating a divider between each loaf. Cover with light kitchen towel or the remaining couche and let rise for 45 minutes to 1 hour.
13. Put 2/3 cup water in measuring cup and bring to a boil.
14. Carefully move the loaves onto a flour-dusted overturned cookie sheet or cutting board. Dust top of loaves very lightly with flour. Use a sharp knife or a razor to make four equal cuts on top of the loaves. Cut quickly and at a 45 degree angle so that the dough will curl.
15. Take cutting board and slide baguettes onto hot baking stone. Shut oven door.
16. Open door, and carefully pour 2/3 cup water onto cookie sheet or cast iron pan. Be very careful if using boiling water. Shut door. Do not open the oven again while baking.
17. Check baguettes after 18 to 20 minutes. They should be dark brown and crusty. If pale, continue baking for 1 to 2 minutes.
18. Let cool for 20 minutes on rack before eating. They are best eaten within 6 hours.