Teresa's Recipes
Artisan Sourdough Baguette
Experience the delightful crunch of a freshly baked artisan sourdough baguette, boasting a beautifully crisp crust and a soft, chewy interior. The subtle tang from the sourdough starter infuses each bite with a rich flavor that brings the taste of a Parisian bakery right into your kitchen. Perfect for gourmet sandwiches, as an accompaniment to soups, or simply enjoyed with a smear of butter, this baguette is sure to impress family and friends alike. Historically, the baguette has been a staple of French cuisine, symbolizing the artistry of bread-making, and this recipe captures that tradition.
Ingredients
- 1 1/2 cups Warm water
- 1 teaspoon Active dry yeast
- 1 cup, at room temperature Sourdough starter
- 4 cups Bread flour
- 2 teaspoons Salt
Dietary Notes
- Servings: 2 baguettes
- Dish Type: Bread
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Calories: 150 per slice (approx. 10 slices per baguette)
- Fat: 0.5g
- Carbs: 31g
- Protein: 5g
- Sodium: 250mg
- Sugar: 0g
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F or 43°C). Allow it to sit for about 5 minutes, or until it becomes frothy, indicating that the yeast is active.
- Stir in the sourdough starter until the mixture is well combined.
- Gradually add the bread flour and salt to the bowl. Mix using a wooden spoon or your hands until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
- Once risen, gently punch down the dough to release the air. Divide the dough into two equal portions. Shape each portion into a long, thin baguette, tapering the ends slightly.
- Place the shaped baguettes on a lightly floured or parchment-lined baking sheet. Cover them with a cloth and allow them to rise for another hour.
- Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat up.
- Before baking, make several diagonal slashes on the top of each baguette with a sharp knife or a bread lame. This will help the bread expand while baking.
- Bake the baguettes for about 25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Let the baguettes cool on a wire rack for at least 30 minutes before slicing and serving to allow the crust to set.
Tips
- For a more pronounced sour flavor, let the sourdough starter ferment longer before use.
- You can add herbs or spices to the dough for extra flavor, such as dried rosemary or garlic powder.
- For a softer crust, bake the baguettes in a steamy oven by placing a pan of hot water on the bottom rack during baking.