We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Rustic Baguettes

75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.

Like this? Share it with your friends.


Report abuse

Ingredients:

  • 80g rye levain (sourdough starter)
  • 410g water
  • 520g white flour (I use Traditional Organic White (704))
  • 40g dark rye flour (I use Organic Dark Rye Flour - Type 1350 (603))
  • 12g salt

Autolyse: mix flours with cool water and leave to rest between 6 and 12 hours.

Starter: during autolysis let starter grow. I grow the starter with dark rye flour for 12 hours, 100% hydration (50% dark rye flour, 50% water), usually at the same time as I autolyse the rest of the flour.

Mixing & Stretching: After autolysis and growing the starter, mix them, including the salt. Let the resulting dough to rest for 30 minutes. After the rest, stretch and fold the dough every 20-30 minutes, 4 or 5 times.

Bulk fermentation: After all that streching and folding put in the fridge (4°C) for anything between 12 and 36 hours. There are considerations to be made here, e.g., for a shorter fermentation maybe add more starter or ferment warmer in the latter stages.

Shaping & proving: There are many methods for shaping. I use a floured linen cloth to separate them. I like baguettes and demi-baguettes, but my oven is small so I usually go for smallish ones.

Baking: Bake first 5-8 minutes at between 230°C and 250°C, with steam (I use a tray with water). Bake for another 17-20 minutes between 200°C and 230°C without the steam.

Excellent to eat after 30 minutes of baking.

Google and Youtube are great for learning how to stretch and fold and how to shape. Sticky doughs, such as this one, are not very easy to handle.

 

Added by: zymurgentus


Tags: Bread White French Sourdough Bagels

Add comment

Looks amazing! I'm going to try it at the weekend. I rarely get good results with hydration over 70% but I hope folding will do the trick this time.

Anna Galutowska 06 June 2017

Reply

I like the sound of this ... must try the autolysis again with my 50/50 sourdour (organic stoneground wholemeal and untreated white no. 4) with reduced amount of sourdough starter. I feed my starter the with the same mix of flour at 100% hydration with a teaspoon of local organic honey.

Campbaker 02 July 2016

Reply

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...