Sourdough Baguettes
Equipment
- bowl for mixing the dough
- baguette pan
Ingredients
- 50 grams of well-fed sourdough starter (about ¼ cup)
- 330 grams of water
- 500 grams of King Arthur flour (AP or bread flour)
- 9 grams of kosher salt
- 1 egg
Instructions
- Mix the dough - Pour the starter into the bottom of your mixing bowl, then add the water - the starter will float. Whisk until the starter is incorporated into the water - it will be milky and frothy on the edges. Measure in the flour, then the salt. Using a fork, mix, scraping the sides of the bowl, until all of the water has been absorbed into the flour and there’s very little flour left in the bowl.
- Bulk fermentation - Cover and set aside until puffy and alive, and not too sticky. Do a few sets of stretches and folds during the initial hour of the bulk fermentation process to ensure that the starter is fully incorporated and there are no dry bits.
- Pre-shape - Scatter some bench flour on your counter, then scrape the dough out of the bowl. Divide the dough, and form into two balls, tucking the edges under. Let rest for 30 minutes.
- Final proofing - Stretch and fold each ball into a long cylinder pinching the ends into points. Gently lay each baguette in the well of a parchment-lined baguette pan. Let rest for at least 40 minutes. If you don’t have time to bake right away, just stash in the fridge until you’re ready.
- Bake - Preheat the oven to 500℉. Whisk together one egg and a T of water. When preheated, turn down the oven temp to 445℉. Score the top of each baguette to control the oven spring, then brush with the egg wash. Add a tray of ice cubes to the bottom of your oven, then bake the baguettes for 25 minutes or so. Allow to cool a bit to finish cooking before slicing.