Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, sourdough baguette. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Crisp and light, with a crackly brown crust, these baguettes are super-easy to make. These sourdough baguettes taste rich, exquisite, delicate, and yet, they have an exposed rough side. The brittle crust grounds the eating experience and gives body to the otherwise tender bread.

Sourdough baguette is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Sourdough baguette is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sourdough baguette using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sourdough baguette:

1. Make ready 125 g bread flour
2. Take 125 g all purpose
3. Take 25 g spelt
4. Take 55 g levain
5. Take 6 g salt +8g water
6. Make ready 187 g water

Crunchy on the outside, chewy on the inside, and full of sourdough goodness, this is everything you could want in a baguette. This simple recipe makes two loaves of fresh bread you won't believe came. Shape the dough into baguettes and place on the prepared tea towel. I baked your sourdough boule yesterday and loved the result, so I decided to start on these baguettes.

Instructions to make Sourdough baguette:

1. Autolyse 30mins flour before adding starter
2. After adding starter, add salt 30 mins later
3. 4 sets of stretch fold over 3 to 4 hours. Rest overnight.
4. After overnight, tip it out and divide into 2. Pre shape into rectangular. Leave for 15mins. Then shape into baguette and proof 1.5 hours
5. Bake at 230 deg with steam for 15 mins and without steam uncovered for 10 mins until nice and golden

These classic long loaves might seem intimidating. Sour Dough Baguettes - Baking through "Bake From Scratch" - Obsessive Baking Disorder and stories from The Rolling Pin. French style baguettes on sourdough levain instead of baker's yeast. Easy, once you get the hang of handling, stretching and folding the dough. Also, fermenting overnight won't do: this bread dough.

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