September 17, 2012 - 12:27am
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
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at KA really paid off! Very nice baking indeed. The crust and scoring are very nice.
What formula did you use and method?
Lovely looking baguettes! Specs?
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
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.