Yield: 2 baguettes of 200g each
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 20 hours 45 minutes
Total Time: 21 hours 30 minutes
A light baguette full of flavour.
- 155g Strong White Flour
- 85g All Purpose Flour
- 5g Salt
- 145g Water
- 44g Sourdough Starter
- 2g Fresh Yeast
- Take your sourdough starter out of the fridge the night before and feed it.
- In a ball mix all the ingredients together. Knead for 5 minutes. Leave to rest for 1 hour.
- Knead for 1 minute. Rest for 30 minutes.
- Coil fold ( see video) and leave to rest for another 45 minutes.
- Repeat the same coil fold and rest for 45 minutes.
- Wrap the bowl in cling film or with a damp tea towel and leave in the fridge for at least 16 hours.
- Divide in two.
- Roll slightly and leave to rest for 45 minutes.
- Shape by slightly pressing with the palm of your hand the dough, fold the top 1/3 onto half and repeat 2 times. You should have a long baguette forming, pinch with the palm of your hand the dough and roll. Hold the shape by rolling onto some flour and holding the extremities with both hands. ( you can type baguette shaping on YouTube and find good videos of the process). Leave to rest for 1 hour on a tray lined with paper or a silicone mat.
- Preheat the oven at its maximum( for me 260C) and put the kettle on.
- Once the oven has reach its temperature score three times diagonally the baguettes. In the oven with underneath a bowl with the boiling water to make steam. Cook for 9 minutes.
- Lower the temperature to 230C and cook for another 21 minutes. Once my top part has the perfect colour I like to turn my baguettes on the other side.
- Rest if you can or eat straight away.
You can replace the starter by 7g of dried fast action yeast to be melted in the water at first.