Thursday, December 15, 2016

Sourdough Baguette-french bread style

For starter:
4 3/4 ounces (about 1 cup) unbleached bread flour
1/2 teaspoon instant yeast
1 cup filtered or spring water, room temperature


Makes 4 baguettes.
Ingredients
  • 200 grams (7 ounces) ripe "100%" natural starter (see note, plus picture below)
  • 600 grams (21 ounces) wheat flour or a mix of flours (I use one third T65, one third T80, one third T110, i.e. a mix of white and partially whole wheat flours)
  • 365 grams (14 ounces) purified water
  • 1 tablespoon powdered gluten (optional, but useful if you're working with French flours, which tend to be on the soft -i.e. low-gluten -side; you'll find it in natural food stores)
  • 10 grams (2 teaspoons) sea salt (I use unrefined gray salt from GuĂ©rande)