Ingredients (for 4 - 6 baguettes)
- 500g flour
- 325g water (approx 25°C) + 1-2 tbsp
- ¼ tsp fast action yeast
- 12g salt
- 50g sourdough starter
Method
Mix the flour and yeast in a large bowl.
Make a well in the mixture, and add the water, salt and sourdough.
Gradually mix the 'well' ingredients, incorporating flour from around the edge using the Scott Glass 'erosion' method.
Once all of the ingredients are well combined, turn out onto a well floured surface.
Kneed and slap the dough around a bit for about 5 mins
Add the extra 1 - 2 tbsp of water depending on how sloppy your dough is - it needs to be fairly sticky and should firm up after a further 8-10 minutes of kneeding.
Leave the dough to rest under a sheet of oiled cling film for 30 minutes
Roll the dough out and then fold in on itself to form a ball.
Place in a large bowl with the cling film on top then leave in the fridge overnight (up to as much as 24 hours - good if you want to do several batches at different times)
Remove the dough from the refrigerator and separate into 4 pieces.
Rest the dough and covered with oiled cling film for 10 mins
Shape into baguettes with two folds and, without squeezing place, them onto a generously floured tea-towel, with folds separating the baguettes
During this time pre-heat your oven to 240C / 200C Fan, place a roasting with approx 1 inch of water on the bottom of the oven and your baking pan in the centre.
When the oven is very hot place the baguettes in the hot baking pan and turn over then slash them with a very sharp knife or razor blade.
Bake for approx 15 minutes.
Let cool
Make a well in the mixture, and add the water, salt and sourdough.
Gradually mix the 'well' ingredients, incorporating flour from around the edge using the Scott Glass 'erosion' method.
Once all of the ingredients are well combined, turn out onto a well floured surface.
Kneed and slap the dough around a bit for about 5 mins
Add the extra 1 - 2 tbsp of water depending on how sloppy your dough is - it needs to be fairly sticky and should firm up after a further 8-10 minutes of kneeding.
Leave the dough to rest under a sheet of oiled cling film for 30 minutes
Roll the dough out and then fold in on itself to form a ball.
Place in a large bowl with the cling film on top then leave in the fridge overnight (up to as much as 24 hours - good if you want to do several batches at different times)
Remove the dough from the refrigerator and separate into 4 pieces.
Rest the dough and covered with oiled cling film for 10 mins
Shape into baguettes with two folds and, without squeezing place, them onto a generously floured tea-towel, with folds separating the baguettes
During this time pre-heat your oven to 240C / 200C Fan, place a roasting with approx 1 inch of water on the bottom of the oven and your baking pan in the centre.
When the oven is very hot place the baguettes in the hot baking pan and turn over then slash them with a very sharp knife or razor blade.
Bake for approx 15 minutes.
Let cool
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