Sourdough Baguette
Best Suited Flour
Artisan Bread Flour
Steps of Preparation
- Take 3 cups bread flour in a bowl.
- Add 1 teaspoon salt.
- Add ½ cup active sourdough starter.
- Add 1.25 cups water.
- Mix and rest for 30 minutes.
- Stretch and fold the dough 3 to 4 times.
- Let it ferment for 4 to 6 hours.
- Shape into long baguettes.
- Proof for 1 hour.
- Preheat oven to 230°C with steam.
- Score the dough.
- Bake for 20 to 25 minutes until crusty.
- Cool before slicing.
