These authentic sourdough baguettes feature a perfectly crispy golden crust with a soft, airy interior. Made with just four simple ingredients and wild yeast starter, they're the perfect accompaniment to any meal.
Ingredients
- 625 grams all-purpose flour
- 450 grams warm water
- 100 grams active sourdough starter
- 13 grams sea salt
Instructions
- Feed your sourdough starter 4-12 hours beforehand until it becomes active and bubbly.
- Mix warm water and flour in a large bowl. Let this mixture rest for 30 minutes to allow the flour to fully hydrate.
- Using wet hands, incorporate the sourdough starter into the flour mixture. Sprinkle salt on top.
- Using your hands, combine the dough for approximately 5 minutes until it comes together. Cover and rest for 30 minutes.
- Perform 6 rounds of stretch and folds: first 3 rounds every 15 minutes, last 3 rounds every 30 minutes.
- Cover dough and allow to bulk ferment until doubled in size. Look for small bubbles on the surface.
- Divide dough into three equal portions. Create tension and form each piece into a ball. Rest for 20 minutes.
- Stretch each piece into a 10x5 inch rectangle. Fold long sides to center, seal seam, then roll seam-side down. Create tension by pulling against counter to elongate to 14 inches.
- Place shaped baguettes in baguette mold or baker's couche. Cover and refrigerate overnight or up to 36 hours.
- Preheat oven to 500°F with baking stone for 1 hour. Place cast iron skillet on bottom rack. Prepare boiling water.
- Remove baguettes from fridge. Score tops with 3-4 deep cuts at 45-degree angle. Fill skillet with boiling water for steam.
- Spritz baguettes with water. Place on baking stone, reduce heat to 450°F, and bake for 35 minutes, rotating at 20 minutes for even browning.