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.
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