All you knead is flour, water, sourdough starter and salt! That's it!
It's that simple!
This recipe makes one skinny baguette (250g) or four baby baguettes (@ 62g) at about 71% hydration.
INGREDIENTS:
60g bread flour
60g all-purpose flour
78g ice-cold water
48g sourdough starter
3g pink salt
METHOD:
1. Mix all ingredients together in your stand mixer at low speed for three minutes
2. Let it sit for 30 minutes
3. Stretch and fold, and let sit for another 30 minutes
4. Stretch and fold it again and let sit for a further 30 minutes
5. After two hours from the time you mixed everything together, divide dough into four equal parts
6. Pre-shape each dough into a log (pls see video above for details), let sit for 20 minutes
7. Final shape the dough into baguettes, with pointy ends
8. Cover, and let it sit in an air-conditioned bedroom, overnight
9. Next morning, preheat oven until it reaches 230°C
10. Before baking, score the bread so steam can escape
11. Spritz some water on the surface, dust some flour
12. Bake baguettes for 15 minutes or until golden brown.
Tag me @lovelynettetan when you make it so I can share in the joy of the birth of your baguettes, sincerely!
Love, Lynette Tan
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