Sourdough Baguette with Corn Grits
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 55 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g sourdouh, (wheat sourdouh)
- 700 g flour, (type 550)
- 5 g yeast
- 420 g water, lukewarm
- 12 g salt
- 30 g corn rits
Print Recipe
Pin Recipe Instructions
- Put the sourdough, flour, salt and corn grits in a bowl.
- Now dissolve the yeast in the water and mix with the other ingredients.
- Now place the dough on a lightly floured work surface and knead vigorously.
- Cover the dough, I`ll use a tea towel, let rise for 10 minutes in a warm place. My oven has a proofing setting, so it works great.
- After 10 minutes, knead the dough again vigorously and cover again for 30 minutes in a warm place.
- After the dough has rested, divide the dough into three equal parts, shape into baguettes and place on a baking sheet.
- Cover the blanks again for 30 minutes and preheat the oven to 250 ° C in the meantime.
- Cut into the baguettes, put them in the oven, immediately pour a glass of water on the oven floor, turn the temperature down to 180 ° C and bake for 30 - 35 minutes.
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