Sourdough Starter Baguettes
Sourdough baguettes are not just our bridge back to ancient and traditional bread making. They are a healthier and nutritious alternative to the modern white bread we enjoy today. The bacteria based fermentation transforms the bread, giving it a unique taste and texture while simultaneously providing health benefits for the consumer.
Equipment
- 1 Baguette pan
- 1 Deep dish pan
Ingredients
- ½ cup sourdough starter
- ½ tsp dry yeast
- ¼ cup milk
- 1¼ cup warm water
- 2 tbsp melted butter
- 3.5 cup all-purpose flour
- ½ tbsp honey
- 1 tsp salt
Instructions
- Measure sourdough starter into large bowl and mix in yeast, milk, and butter with warm water.
- Add all-purpose flour while mixing.
- Knead to form dough that is soft and elastic. (I use an electric mixer for 6-8 minutes)
- Place the dough in a lightly greased bowl.
- Cover for dough to allow bulk fermentation for 9hrs ( I start after dinner and let it sit overnight.
- Once dough doubles, turn it out on a floured work area and let this sit for 30 minutes to relax the gluten.
- Cut dough into 330gr sample; this recipe will yield 3 loaves'.
- Spread out 1 dough ball into a rectangle shape rolling the dough on top of itself to form loaf.
- Follow this process for each dough ball.
- Place loaves' into nonstick baguette pan covering with butter sprayed parchment paper.
- Cover with teacloth and let rise for 4 hours.
- Preheat oven to 475F
- placing a shallow pan of hot water on the rack below the rack you will place the baguettes.
- Be aware of your oven and place the baguettes no higher than the center of the oven.
- Spray baguettes with salt water solution and score the loaf tops 4 times to allow steam to escape.
- Bake baguettes for 13 minutes at 475F; then turn the oven down t 450F.
- Continue baking for another 13 - 15 minutes.
- Remove from the oven and brush lightly with butter.