Sourdough Baguettes
Easy step-by-step recipe for making sourdough mini baguettes.
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- •200 grams WaterRoom temperature, for polish
- •50 grams Sourdough starterFrom fridge, for polish
- •200 grams Strong white bread flourFor polish
- •520 grams Bread flour
- •320 grams Water
- •8 grams Salt1 teaspoon
- 1
Prepare the polish by mixing 200 grams of water, 50 grams of sourdough starter, and 200 grams of strong white bread flour. Cover and let sit at room temperature for at least 8 hours.
8h 0m
- 2
Mix 520 grams of bread flour, 320 grams of water, and 8 grams of salt with the polish to form a sticky dough.
2 min
- 3
Cover the dough and let it rise for three 45-minute periods, turning the dough with wet hands after each rise.
2h 15m
- 4
Pre-shape the dough into baguettes and let them rest for 15 minutes under oiled cling film.
15 min
- 5
Shape the baguettes and place them on a floured couche. Cover with a cloth and let proof for 30 minutes.
30 min
- 6
Preheat the oven to 230°C (446°F) with a pan of hot water for steam.
10 min
- 7
Transfer baguettes to oiled baking trays, score them, and bake for 18 minutes, spraying with water for crispiness.
18 min
- 8
Cool the baguettes on a wire rack before serving.
15 min
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Pizza
Any style of pizza