White Sourdough Baguettes

Crisp French Style Baguettes

Ingredients

200 grams white starter @ 100% hydration

320 grams water

250 grams bread Flour or French flour

250 grams 00 Flour

11 grams of Salt Mix

 Method

Mix the 200 grams starter and the 320 grams water Add the two flour amounts Mix well Autolyse at room temperature (around 70F/21C) for two hours Add the 11 grams of salt by sprinkling over the dough mix well 

Cover and let dough ferment at room temperature.

Every half hour (every 30 minutes) fold the dough 4 folds in total Cover dough and let it refrigerate overnight.

Shape and leave to prove for one hour Heat oven to 500F/260C. Bake for 15 mins with steam Turn your oven down to 220C 20 mins without steam

Added by: Nelson Mansfield

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Related articles

My Go-To Sourdough

This recipe is the perfect balance between flavourful and manageable

Walnut Sourdough

This is an overnight ferment studded with walnut, at 75% hydration so easy enough to handle but still wet enough for moist, open crumb

Peloponnese maize sourdough bread

When I Inter-railed around the Peloponnese in the summer of '82 we lived off maize bread like this, eating it with big ripe tomatoes

Risborough Sourdough Sandwich Loaf

A light & airy bread with a nice chewey crust, made from Shipton Mills incredible Number 4 flour & 'Tina' my Sourdough starter which feeds off the natural yeasts from the Chilterns air in Princes Risborough Buckinghamshire

Sourdough Pizza

Authentic tasting pizza that's well worth the wait