Sourdough Baguettes

If you love that classic, crunchy, crispy crust then this sourdough recipe is for you. These baguettes are so crunchy and flavorful.

Sourdough Baguettes

(makes 4 baguettes)

750 grams Bread Flour (high protein)

550-600 grams water

15 grams salt

95 grams peaked starter (preferably all-purpose or bread flour at 100% hydration)

**The entire process takes 1-2 days depending on how long you wish to cold ferment your dough so plan accordingly**

STARTER/LEVAIN:

1. In the evening, two days before you want to make baguettes feed your starter at 100% hydration. A whole grain starter may react differently in this recipe; I have never tried it. I recommend using an all-purpose or bread flour starter or levain.

AUTOLYZE:

1. In the morning when your starter is almost peaked take a large bowl and add the bread flour.

2. Add all water.

3. Using a Danish Dough Hook or your hands, mix the ingredients together until a shaggy dough forms and no dry pieces remain.

4. Cover the bowl with a lid or plastic wrap and let sit for at least 1 hour until the starter is peaked.

MIX DOUGH:

1. When the starter has peaked, and the dough has autolyzed for 1 hour, add the starter into the shaggy dough mixture along with a dash of water.

2. Using your fingers, grab the dough in handfuls and pinch together until it begins to come together. It may separate for a little while you're doing this, but keep hand mixing until it comes together (about 3-5 minutes)

3. Sprinkle the salt and another dash of water in the bowl and repeat the same process until you no longer feel the salt granules in the dough.

4. Cover the dough and let rest for 30 minutes. At this point you could transfer the dough to a clear container and let rise, or leave it in your bowl.

BULK FERMENTATION:

1. After the dough has rested for 30 minutes, perform a set of stretch and folds or coil folds.

2. Repeat step 1 every 30 minutes until you've completed 3-4 sets of stretch and folds, or coil folds.

3. Once the dough begins holding it's shape, and you can feel a good tension when you complete a fold, the dough should be done with stretch and folds. Usually this happens somewhere between fold 3-4.

4. At this point, your dough may not be ready to shape. If needed, let it sit at room temperature for an additional 1-2 hours until slightly risen or bubbles are visible.

5. Once a few bubbles are visible on the surface of the dough, you can either cover it with plastic wrap and place the dough in the fridge overnight for a cold ferment (this adds flavor) or shape and bake them off same day. (I always do the cold ferment)

PRE-SHAPE:

1. After the cold ferment, or once bubbles appear on the surface of your dough, take the dough and turn it onto a lightly floured surface.

2. Using a bench scraper, divide the dough into 4 equal parts and shape the dough into a boule shape by cupping the bottom of the dough on either side and spinning it toward you.

3. Let the boules rest for 30 minutes.

4. Prepare your baguette pans by lining them with high quality parchment paper. If you don't have baguette pans, I recommend lining a cookie sheet with parchment and using a pizza stone (this will not give as good of results but will work)

SHAPE & PROOF:

1. Shape the dough once more by flipping the boule over and stretching it out some.

2. Take one side and fold it to the middle, then take the other side and fold it to the middle until you’ve folded it into thirds.

3. Taking opposite edges of the seam, fold over the seam and repeat until tension forms and a tight log is formed with a very small, well-blended seam.

4. Then roll the dough against the counter, tapering the ends of the log as you move your hands outward.

5. Place the baguette in your baguette pan and repeat the shaping with the remaining boules.

6. Cover the baguettes with a damp towel to avoid a crust forming on the outside of the baguettes

7. Let rise for 1-3 hours until slightly puffy.

BAKE:

1. While the baguettes are rising, place a pizza stone on the middle rack and preheat the oven to 475 degrees F. Let the oven preheat for about 30-45 minutes before baking the baguettes.

2. Once the oven has preheated, take the baguettes and score three sharp lines diagonally across each one.

3. Get a cup of ice and set it next to the oven.

4. Place the baguette pan (or cookie sheet) directly on the pizza stone and quickly dump some ice cubes directly on the oven floor and close the door. This creates steam for oven spring and great crust.

5. Bake at 475F for 20 minutes, then open the oven door for a few seconds to vent out the steam.

6. Reduce the oven to 450F and bake for an additional 15-20 minutes until the crust is very dark. The baguettes will look almost burnt; keep baking until desired crust color. The darker the better without burning it as this creates an amazingly crispy crust and flavor.

7. Let cool completely before serving. These baguettes are best eaten same day, but can last up to 3 days in an airtight container.
   

Adapted from Maurizio Leo's Sourdough Baguettes linked here: https://www.theperfectloaf.com/sourdough-baguettes/