I bring to you, my first Sourdough Baguette! A little darker then I wanted, but still so exciting! And I have to give a big thank you to Instagram influencer @lifebymikeg. He is a sourdough pro. He is especially good at creating kitchen hacks for when you don’t have all the pro bakery tools. Here, I used a kitchen towel to shape them because I didn’t have the baguette basket to shape them. It worked awesome!

The plan is to enjoy these like an Italian street sandwich and I CANNOT WAIT! It will be a seeded baguette with fresh mozzarella, tomato, pesto, and possibly prosciutto. Wow, my mouth is watering now. Stay tuned.

Here are the measurements I used to make these baguettes. I used my traditional sourdough recipe but lowered the water content from 75% to 65% because baguettes tend to be more hearty and have less water than the boule loaf.

These beauties were made with fresh milled flour form @kingsroostla. Nothing compares to Roe’s flour!

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Sourdough Seeded Baguette

Ingredients (Makes 3 small baguettes):

400g Bread flour
100g Hi-protein wheat flour
120g sourdough starter
335g water
10g salt
1 Tbsp. mixed seeds (sesame, poppy, etc.) + some Everything But the Bagel Seasoning

Directions:

Combine the flours, starter and 300g of the water. Let sit for 45 minutes.
Then, add the salt and 35g water. Mix well.
Let rise for 2 hours and fold every 45 minutes.
Then put int the fridge overnight without shaping.
The next morning, bring it out of the fridge for 20 minutes.
Then, shape and dip baguette in seeds and place on towel and parchment (make shift baguette mold). Flour parchment well.
Let rise for 1-2 hours or it passes the poke test (doesn’t spring back).
Once risen, use a razor blade or lame to cut diagonal slits in the dough.
Bake at 500 F for 20 minutes. (Remove towel but keep parchment) Place a tray of ice in the bottom of the oven- this creates a good crust on your bread.
Then, lower oven and cook at 450 F for 20-25 minutes or until bread sounds hollow when tapped on the bottom.