Sourdough – Baguette

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 500 g flour (wheat flour type 550)
  • 100 g sourdouh (wheat sourdouh), liquid
  • 5 g yeast
  • 10 g salt
  • 270 g water
Sourdough – Baguette
Sourdough – Baguette

Instructions

  1. Dissolve the yeast in 100 ml of the weighed amount of water. Add all other ingredients and knead well (works particularly well in the food processor). Let the dough rise at room temperature for about 20 minutes. Divide the dough into three equal pieces. Shape the pieces into round shapes and cover with a damp cloth on a floured work surface and let rise for 40 minutes.
  2. Shape the balls into baguettes with pointed ends and place on a baking sheet lined with baking paper. Leave as much space as possible, as the baguettes will rise a lot! Let rise again for 1 1/2 hours.
  3. Preheat the oven to approx. 220 ° C. Dust the baguettes lightly with flour and cut diagonally several times. Pour a cup of water on the bottom of the oven (caution, risk of burns!) And slide the baking tray into the oven. Bake for about 20-30 minutes, until the baguettes have a golden brown crust.

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