Traditional Sourdough Baguette Recipe by a Professional Baker

Home made, professional quality, sourdough baguettes taught by a pro. I studied French patisserie and boulangerie at Le Cordon Bleu. This is an authentic sourdough baguette, and a method to get the best bakery quality results!

Step by step instruction. Also look at my website for more details: https://www.eattheworldmedia.com/reci...

Use strong bread flour. Use the nicest stuff you can find. Sure you can go for organic, super amazing, whatever you have. It will help and it will generally make a difference, but really, just use what you have. This recipe uses white, unbleached, strong organic bread flour.

This bread is some of the best sourdough baguettes I've ever had, so if you follow along, I know you will enjoy the end result! Even if you make mistakes, I've always said, so what... it's fresh bread, it's going to be delicious anyway! Even if it's not perfect. Having said that, I'm my own worst critic, and there are a couple of little things I'd do differently. But I had a lot of fun!


Here's a link for the sourdough starter:    • Easy Sourdough Starter  

Levain:
24 gr sourdough tarter
60 gr strong bread flour
30gr warm water

Dough
1 Kg strong bread flour (you may need up to 200 grams more, depending on your flour and humidity) Sure recipes are great, but if something doesn't feel right, you may need to tweak it for your ingredients and conditions.
20g sea salt (if you use flaked sea salt, disolve it in some warm water first reserved from the total water for the recipe)
880 gr warm water

Make levain and let stand for 3 hours
Autolyse dough
Mix dough with levain, let rest, and the kneed twice, leaving a 20 minute appx rest period
Bulk ferment the dough for two hours, folding and stretching 3 times within that period.
Wrap well, and let sit in the fridge 12-24 hours.
Remove from fridge, preshape the dough, let it come to room temperature.
Shape your baguettes, and let rise for 2 hours in the well floured couche.

Use a razor blade or lame and score your baguettes, transfer to the oven and bake in a preheated oven. Make sure to heat up your stones, and prepare your towels.

Bake with steam, reducing the temperature, and removing the steam after 20 minutes.

Enjoy with my amazing cultured butter!    • Cultured Farmhouse Butter Tutorial  


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