Sourdough Baguettes
Crusty, bakery-quality baguettes are surprisingly easy. A bit of instant yeast helps the dough rise quickly. Throw a handful of ice cubes on the oven floor when the baguettes go into the oven to create steam, which gives the baked bread an exceedingly crisp crust.
4 cups flour
1½ teaspoons salt
½ teaspoon instant yeast
1 cup sourdough starter
¾ cup lukewarm water
Extra flour (for sprinkling)
1. Line 2 sheet pans with parchment paper; set aside.
2. In an electric mixer fitted with the dough hook (if you have one; or use a large bowl and wooden spoon), combine the flour, salt, and yeast. Mix on low speed for 1 minute to blend them. Add starter (see recipe) and water. Stir well and knead for 10 minutes. The dough should look smooth, satiny, and pull away from sides of the bowl to form a ball. Cover bowl with a clean towel. Set aside for 1 hour, until doubled in bulk.
3. Punch down the dough in the bowl and divide into 3 equal pieces. On a floured counter, roll each piece into a ball. Set them a few inches apart, cover with a towel, and rest 20 minutes.
4. Gently flatten a ball of dough into a rough rectangle. Roll up lengthwise, pinching seams well. With the seam side down, place palms on the dough and gently roll from the center outward to elongate. Roll the dough about 12 inches long, angling downward to create slightly pointed ends.
5. Set on the parchment-lined sheet. Repeat with remaining dough and set on the sheets (2 on one, 1 on the other). Cover with a towel; set aside for 1 hour, or until doubled in bulk.
6. Set the oven at 450 degrees. Gently spray or brush baguettes with water. Using a small, sharp knife, make 5 shallow, diagonal slashes along the tops. Transfer to the bottom half of the oven. Throw a handful of ice cubes on the oven floor and shut the door.
7. Bake for 20 minutes, or until deeply golden brown. Turn out onto a wire rack to cool. Wrap tightly with plastic wrap to freeze.
To shape rolls: Divide the dough into 15 equal pieces and gently roll into round balls under your palms. Set rolls on parchment-lined baking sheet, setting them 2 to 3 inches apart. Cover with a towel. Rise in a warm place for 30 minutes, or until doubled in bulk. Gently spray or brush rolls with water. Transfer to the bottom half of the oven. Throw a handful of ice cubes on the oven floor and shut the door. Bake at 450 degrees for 15 to 17 minutes, or until golden brown.
To shape loaves: Butter two 8-by-4-inch loaf pans. Divide dough in half and roll each into a ball. Set a few inches apart on a floured counter, cover with a towel, and rest for 20 minutes. Gently flatten the balls into a rough rectangle. Fold 1 long side into the middle of the dough, and fold the other over, like a letter. Fold in half and pinch seams. Place in pans, seams down. Cover with a towel and rise in a warm place for 1 hour, until the dough is above the edges of the pan. Gently spray or brush the top of the loaves with water. Transfer to the bottom half of the oven. Throw a handful of ice cubes on the oven floor and shut the door. Bake at 425 degrees for 15 minutes. Turn the oven temperature down to 400 degrees and continue baking for 30 to 40 minutes, or until golden brown.
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