The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Baguette

Bred Maverick's picture
Bred Maverick

Sourdough Baguette

I wonder why the recipes I see for baguette include a preferment, but, in general, not sourdough. Is a sourdough baguette an oxymoron?

After some experimenting, I now make a SD baguette that I think surpasses the flavor of a traditional baguette.

Diane

 

dmsnyder's picture
dmsnyder

Hi, Diane.

If you had used the TFL search box (in the upper corner of the left hand frame of any TFL page) and entered "sourdough baguette," you would have found a great many examples.

For your convenience, click on This Link

David

Bred Maverick's picture
Bred Maverick

Yep - I see all the entries now.  Thanks!

My SD has a sweet, almost fruity smell when I refresh it, so it works well.

Diane

hansjoakim's picture
hansjoakim

I believe the reason that most baguette recipes use poolish, is that for many, the traditional baguette should have a subtle sweet flavour. You'll get this with a yeasted, liquid preferment. Sourdough adds acidity that, at least traditionally, isn't associated with baguettes. Oxymoron? Well... according to Michel Suas in Jeremy's interview, possibly yes.

At the end of the day, do what you like and like what you do.