Sourdough Baguettes - Second Try

Once I jumped on the sourdough bandwagon - I was not about to quit until I mastered the art of the perfect sourdough baguette.🥖😅  I was focused, determined and serious about becoming a successful sourdough baker.  I baked so much sourdough - I felt like I made more baguettes I felt qualified to work at Subway.😅  Thank goodness that baguettes freeze well.  Anyone need some homemade footlong baguettes for sandwiches?😅

I still have a lot to learn about the sourdough process but I also saw a big improvement between my first batch and my second.  I adjusted the size of my baguettes in this recipe to make them a little bit bigger and longer than my first ones.  I also used a steel for baking which proved to be a valuable tool in getting them crispy and golden brown on the outside and chewy and tender in the middle.  I'm not here to choose favorites but if I had to rate my progress so far, I preferred this second recipe to my first batch.😉

Sourdough Baguettes - Second try
90 grams active sourdough starter
400 grams bread flour
270 grams warm water
8 grams salt

Combine flour and warm water with hands.  Let sit, covered for 1 hour. 

Add sourdough starter and fold in to combine.  Cover and let rest 30 minutes.

Sprinkle with salt.  Fold in.  Cover and let rest 30 minutes.  

Cover and let dough rest for 6 hours, folding every 30 minutes for the first 2-3 hours.

Place dough in the refrigerator to proof overnight. 

Remove dough from refrigerator and transfer to floured countertop. 

Divide dough into 4 equal pieces. 

Pat each piece into a rectangle and then roll into a cylinder. Let rest 30 minutes.  

Roll each piece into a 14" log. 

Transfer, seam side up, to a floured couche. 

Cover and proof 2 hours. 

Preheat oven to 450 with baking steel or pizza stone inside. 

Remove preheated steel and gently transfer each baguette seam side down. 

Make 4 long cuts down each baguette with lame to score. 

Bake 25-30 minutes until golden brown. 

​Ciao!