Shaping sourdough baguettes #sourdoughbaguettes #sourdoughbaking #sourdoughforbeginners

I thought I’ll give sourdough baguettes a try using my usual white bread recipe. I think it would have turned out alright but it took time to set up my new oven on its place so I overproofed it a bit.

Maybe you’ll have more success with this recipe:

400 grams bread flour
80 grams sourdough starter
300 grams water
8 grams salt

Method:

Made my starter overnight using only 16 grams of my mature starter with 32 grams flour and 32 grams water. It was still at peak the next morning when I woke up and held it until I finished with autolyse.

Autolyse. I hydrated 400 grams flour with 300 grams water. Let it sit for an hour.

Mixed starter. I added the starter after an hour and used rubaud method to fully incorporate it. I rested my hand for 5-10 minutes and added the salt. After this, I let the dough rest for 1 hour.

Did three sets of stretch and fold with one hour rest in between. Let it rise to 75% then pre-shape. I let the dough relax a bit for 10 minutes then shaped it. I

Shaping. It was hard. I was not used to shaping the dough this way and I need more practice. So basically, I folded the dough to make it look elongated. I did not mean to taper the ends so much, it just happened.

The dough rested for 1 hour on bench but extended to 2 hours because of the delay I mentioned in the beginning of the description.

In retrospect, I think this would have been a good bake if not for the extended second rise. And I should have put it inside the fridge.

I’ll have another go at this recipe in the future and will update my method and share it here.