Ingredients to make Baguette with sourdough:
- 400 grams of Tritordeum flour
- 80 grams of sourdough
- 9 grams of SALT
- 240 milliliters of WATER (1 cup)
- 2 grams of dry baker’s yeast
How to make Baguette with sourdough:
- If you don’t have sourdough, you can make a preferment with 40 g of flour and 40 ml of water and 2 g of dry yeast, mix well and let it increase in volume in a warm place. In a bowl put the flour and make a crown leaving a hole in the center, add the salt and yeast. Go adding the water little by little, slowly mixing the flour, so that everything is well incorporated, and let it rest for about 20 minutes at room temperature between 22º and 24º. Do not add the water at once.
- Knead well until you get fine elastic dough. You can do 3 short kneading’s of 3 or 4 minutes with rest in the fridge for 10 minutes. Rest in a block for 2 hours in a cool place, halfway through fermentation double the dough. I have divided the dough in 3 to form 3 baguettes. Shape the bread.
- Let the baguettes risefor an hour or until they double in volume. Preheat the oven to 250ºC. Then, put the bars in the oven at 250ºC with steam for 10 minutes. Lower the temperature to 200ºC and let them finish cooking. When you see that they are done, leave the bars on a rack until they are very cold. Once cold you can cut them and start eating.
