Ingredients:
50g sourdough starter
100g water
150g strong white flour
3g salt
Starter: Water: Flour = 1:2:3
Methods:
1. Mix starter, water and salt. Add flour and mix until a shaggy dough.
2. Do 3 stretch and folds, spaced 30 minutes in between.
3. Let the dough ferment at room temperature for 2 hours. Put the dough in the fridge overnight.
4. Divide the dough into 2 (150g/baguette). Shape the dough to a rectangular first. Pull the top to a little lower than the middle, then pull the bottom to the top. Close the dough along the seam again. Roll the dough into a baguette shape (thin at the end).
5. Place the shaped dough on a floured towel, the seam faced up.
6. Place 2 baking trays in the oven. Preheat the oven to 220 Celsius for 30 minutes and let the dough do the final fermentation.
7. Put the dough on the baking tray and score 3 long lines on the dough.
8. Put the dough in the oven and add boiling water to another baking tray. Bake at 220 Celsius for 10 minutes, then open the door and release the steam. Continue to bake for another 12 minutes or until the desired colour.
6 Comments
First
so crusty 😀
This recipe is fantastic!
Sick
Looked fab
Easy to remember 1:2:3
Sta-eh
Wo-eh
Fla-weh