There are very few bread related things that beat the feeling of biting in a fresh sourdough baguette!
Here is an easy recipe that might help you satisfy this craving if you don’t want to take a trip to the nearest bakery to get some bread and risk being back with the Covid…
For 2 baguettes you’ll need:
- 1cup active sourdough starter
- 300g flour (you can use any type, just keep in mind the darker the flour, the more water you need)
- 2.5dl lukewarm water (adapt the quantity depending on the flour type, if using white flour, start with 2dl)
- 10g salt
In a big bowl, dissolve the sourdough starter in the water. Add the flour and blend shortly until some clumps form. Leave it to rest for 30 minutes.
Add the salt to the above mixture and knead until the dough is elastic and smooth.
Cover the bowl and allow the dough to rest until it almost doubled in size (depending on the room temperature it can take from 4 to 8 hours).
On a floured surface, take out the dough and divide it into 2 equal parts. Shape your baguettes (there are plenty of excellent tutorials online) and place them on a parchment lined baking tray (I used my nonstick baguette forms, it helps them keep their shape and they get a nice crust on the underneath).
Cover the baguettes with a tea-towel and let them rise a second time for about 1 hour.
Set the oven on 200°C (for a better crust, place an oven-proof bowl filled with water in the bottom of the oven)
Score the breads and bake them immediately for 20 minutes.
For the baguettes in this picture, I used our San Francisco sourdough starter, 150g white strong flour and 150g whole wheat flour. I also used a kitchen assistant as I didn’t have time to kneed manually.