
What you will need
Baguette pan or parchment paper
Kitchen Aid mixer
Dough whisk (if you are not using a mixer)
Oval Banaton baskets
Dough scraper
Towel
Recipe
yields: 4 baguettes
1 cup active sourdough starter
5 cups bread flour
2 1/2 cups of water
1 TBS of salt
- In a large mixing bowl, combine 1 cup of active sourdough starter with 2 cups of water, mixing until well combined
- Add 5 cups of flour to the bowl and mix until the flour is fully incorporated. Add an additional 1/2-1 cup of water as needed to create a shaggy, moist dough.
- Cover the bowl with a towel and let it rest for 1 hour.
- After the first hour, add 1 tablespoon of salt into the dough and mix it thoroughly. Cover the bowl again and let it rest for another hour
- Every 45 minutes, fold the dough together. You will do this about three times until the dough is not sticky anymore.
- Cover the dough again, and let it sit for a couple of hours before placing it into the fridge for a bulk overnight rise
- The next day, remove the dough from the fridge and let it sit at room temperature for 1-2 hours
- Preheat your oven to 425 F with your Dutch Oven inside. Your dutch oven will need to be hot before placing your dough into it.
- Using a dough scraper, cut the dough in half. Place the dough into two oval banneton baskets.
- Let it proof for 45 minutes. Remove the dough from the banneton baskets, and using the scraper cut the dough in half the long way.
- Shape the dough into a baguette and score the top of them with a sharp knife or razor blade. Place the dough onto a baguette pan or parchment paper and put it into the oven.
- Bake the baguettes for 25- 30 minutes
- Remove the baguettes from the oven and let it cool completely before slicing and serving.