Baguettes using sourdough discard.

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Too much sourdough discard lying around the fridge? Not sure what to do with it. 

You have lots of choices before you condemn it to the wormery...although I dare say the worms would be very grateful. 

You could turn it into the softest, fluffiest sandwich loaf or baps you've ever eaten. 

How do you do this? Click below to find out....

You could turn it into the softest, fluffiest hot dog rolls you've ever eaten.

How do you do this? Click below to find out.... could use it to make baguettes. 

That's what we're doing today. 


100 gms sourdough starter (not refreshed)

500 gms strong white bread flour or T55 flour

250 mls filtered water at room temperature

10 gms sea salt

1 tablespoon dark brown sugar

3 tablespoons olive oil

1 teaspoon instant active yeast. 

Using a bread machine

Add the flour and the salt to the pan and cover with the liquid. Leave to autolyse for fifteen minutes. Add the remainder of the ingredients and choose a Basic Dough programme (2hrs 20 minutes) or  a French programme (3hrs 20 mins).  The proceed to the next stage. 

Mixing by hand 

If you're mixing by hand or using a stand mixer, add the oil and the salt to the flour and mix thoroughly. Then add the remainder of the dry ingredients (except the yeast). Slowly add the liquid and then the yeast until you have a sticky mix. Turn the mix out onto a floured board and knead until you have a silky and pliable dough. (There are 'Help' videos and articles in the 'Useful Web and YouTube links' on the left hand side of this page). Place the dough in an oiled bowl and cover. Leave for an hour somewhere warm until the dough has doubled in size. 

Turn the dough out onto the board and divide into four equal portions.

Generously flour a tea towel or baguette former. 

Stretch each portion out into a rectangle and then bring both edges into the middle and begin to roll it using both hands until you have a 'torpedo' that it approximately the length you need for your baguette former or baking tray.

Repeat with the other portions of dough. 

Twist the ends into points for decorative effect. 

Place the dough into the former or into the tea towel, creating a loop of fabric to constrain the rise of the baguette and them leave to prove at room temperature for 45 - 60 MINUTES minutes. 

Preheat the oven to 180⁰C. 

Slash the loaves at an angle of about 40⁰ systematically over the full length of the baguette. 

Bake on  a low shelf for 30 minutes until golden brown and hollow when tapped on the underneath. 

Allow to cool on a wire rack.

Happy baking...


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