Same Day Sourdough Baguettes

 

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Baguettes with a crispy crust and airy crumb, leavened with a sourdough starter. All in the same day? Of course...this is how...

INGREDIENTS

100 gms active sourdough starter

375 gms strong white bread flour

275 gms of warm water

8 gms fine sea salt

15 gms olive oil

10 gms honey

Rice flour for lining the baguette tray or couche. 

This is 73% hydration 

METHOD

Mix the starter with the honey and warm water until everything is smooth. 

Add the bread flour and bring it together so there are no dry bits. Cover and autolyse for 30 minutes. 

Add the salt and the oil and mix well. 

Cover and leave for 30 minutes before stretching and folding. Recover and repeat every 30 minutes until the two-hour mark. 

Allow to bulk ferment until the dough has risen about 80% 

Gently tip the dough out onto a rice-floured board. Divide into 2 or 3 equal pieces. 

Shape each piece into a loose rectangle and then fold the long edges towards the centre and roll VERY gently into a baguette shape. 

Place seam side down in a prepared baguette tray or former (couche). Cover loosely and leave to rest for about 45 minutes.

Preheat the oven to 230⁰C (446⁰F) and add a tray of water to create steam.

Score the baguettes and bake with steam for 10 minutes. 

Remove the steam tray, drop the temperature to 220⁰C (428⁰F) and continue to bake for 10 - 15 minutes until deep golden. 

Cool on a rack for at least 30 minutes before slicing. 

Timing: I started these by feeding the active starter overnight. Mixed at 9 a.m. Out of the oven by 5 p.m. Total effort time? Couldn't have been more than 20 minutes? Ideal for a dinner or party, or if you wanted sourdough baguettes for lunch the next day. 

Happy Baking