The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough baguette

  • Pin It
talalzahid's picture
talalzahid

sourdough baguette

After attending a course by king arthur flour bakery school I start baking everyday with my sourdough that I kept feeding daily just to have fun and practice more. So I had a sourdough ready and I was like I will just shape it as baguette. It was so good and yummy lol 

dabrownman's picture
dabrownman

at KA really paid off!  Very nice baking indeed.  The crust and scoring are very nice.

isand66's picture
isand66

What formula did you use and method?

baybakin's picture
baybakin

Lovely looking baguettes! Specs?

talalzahid's picture
talalzahid

I dont know how to explain lol but I will try since it is easy. 

1 pound of sourdough starter

21 oz of all purpose flour

3 oz of wheat flour 

11.5 oz of water ( the original recipe of the king arthur course is 14 oz but it was to wet for me so i setteled with 11.5)

17 gm of salt. 

you mix everything until homogounes except the salt and let it autolasye for 30-40 minute then add the salt in and kneed the dough completely. 

in my case here I store the dough in the fridge and just cut pieces every other day and shape my own baguette or soup bowl and eat it fresh :) I hope that helped and if you have question please feel free to ask 

 

isand66's picture
isand66

How is the crumb? Did you get a nice open one?  I've been experimenting with a very high hydration baguetted that has nice open crumb but you can't really shape them.