John Myers
Sourdough – Baguettes
The perfect sourdough – baguettes recipe with a picture and simple step-by-step instructions.
Sourdough – baguettes
- 520 ml Lukewarm water
- 1,5 tsp Raw cane sugar
- 18 g Fresh yeast
- 720 g Wheat flour mediteran 550
- 80 g Whole grain spelled or rye flour
- 15 g Salt
- 6 tbsp *Mein Sauerteigpulver
- 4 tbsp Rapeseed oil
- 1 tsp Barley malt extract
- Take a mixing bowl / food processor and pour in the lukewarm water. Then add the crumbled fresh yeast and raw cane sugar and stir everything once. Then add both types of flour one after the other.
- Finally, add salt, * my sourdough powder, rapeseed oil and barley malt extract. Now let it knead for about 5 minutes. In the meantime, flour a work surface and pour the kneaded dough on it.
- Here the dough is kneaded again with clean floury hands. Fold and shape into a ball. Lightly oil a bowl (the dough comes out better) and add the dough ball. Cover and put in a warm place, let RISE for about 30 minutes.
- Knead, fold, shape and divide the proofed dough again into four (4) pieces of equal weight. Bring these pieces into shape roll into baguettes. Sprinkle with water and turn in flour. Carefully place in a baguette dish, cut into it. Do the same with the other pieces.
- Cover again and this time let RISE for 20 minutes. In the meantime, preheat the oven to 230 ° degrees top / bottom heat and put a bowl of water in it. After GOING, put the whole thing in the preheated oven and bake for 20 minutes.
- Take out and let cool, then cut into slices and enjoy.
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