SOURDOUGH BAGUETTES BY CHRISTINE SYRAD FROM FERMENTABLE.CH
|for 8 baguettes All level|
> 140 gr of leavan 1:1 (starter)
1 | Mix 140g of leavan with 400ml of water till it dissolves.
2 | Add 600g of flour of your choice. Mix it by hand.
3 | Once the water and flour are well mixed, leave it for half an hour on the countertop.
4 | Then add 12g of salt - mix it in well. Then leave it for half an hour again.
5 | Then stretch and fold it into 4 (here’s a good tutorial), leave for half an hour and repeat one more time.
6 | Cut the dough into 3 equal parts and shape them. Put them in a baguette baker with lots of flour on the bottom. Cover it with a cloth and put it in the fridge for approximately 12 hours.
7 | Preheat the oven as high as it goes (mine is 250C) with the baguette baker lid inside.
8 | Once the oven reaches the set temperature (250C), you take it out.
9 | Then you need to score it so that it can rise. A really sharp knife will do, but I do recommend getting a proper score for future loaves.
10 | Then, place the lid on the baguette baker bottom and bake in the oven for 28 minutes.
11 | Then take the lid off and keep baking it at 20-30 degrees lower for another 14-16 minutes (baking times will vary a bit based on oven max temp...I go down to 220C and leave it without the lid for another 20 min).
12 | Take them out of the oven and let cool on a rack.