New Sourdough Baguettes

New Sourdough Baguettes
Yield:
3 baguettes
Prep Time:
15 minutes
Cook Time:
26 minutes
Additional Time:
16 hours
Total Time:
16 hours 41 minutes
Those gorgeous baguettes will disappear so quickly...
Ingredients
- 400g Strong White Flour
- 240g All Purpose Flour
- 110g Sourdough Starter
- 370g Tepid Water
- 8g Salt
Instructions
- In a bowl add the starter to the water, your starter should float meaning it is ripe enough and ready to use. Add both flour, knead for 5 minutes until the dough becomes less sticky. Let it rest for 30 minutes.
- Add the salt, knead a further 1 or 2 minutes, let it rest 1 hour.
- Stretch and fold the dough. Rest for 45 minutes.
- Stretch and fold again and leave it to rest once again for 45 minutes.
- Store in the fridge overnight.
- Divide in 3 leave to rest for 45 minutes.
- Shape and leave to rest for 1 hour.
- Set the oven at maximum temperature ( for me it is 270C) with a mold underneath.
- Once the temperature is reached score your baguettes with 3 diagonal slashes in each, pour some water in the mold and cook for 10 minutes.
- Lower the temperature to 230 for a further 16 minutes.
- Leave to rest 30 minutes before cutting ( I know it’s very tempting).