Sourdough Baguettes

The crumb is beautiful and only needs to be paired with some delicious curry!

The crumb is beautiful and only needs to be paired with some delicious curry!

I’ve just managed to bake my first ever batch of baguettes!! It’s crunchy on the outside, and extremely soft and chewy on the inside! The taste is awesome! I can eat it on its own without butter or any jam. 

I have to admit that this dough is one of the toughest I’ve had to handle; not because it was fighting me, but because it was very wet! After a bit of research on baguette recipes, I decided to try out my own version. The usual baguette recipe calls for a 66% water to flour ratio, which is already VERY wet. But I thought, “what the heck… let’s push it to the max!”. So I went with a 80% water dough. By dough, I think it hardly qualifies as one at that ratio!

Anyways, baguettes are a very simple formula. Just flour, water, salt and yeast. Yet, as all cooks know, the simpler the ingredients, the harder it is to make. And the wetter a dough is, the harder it is to handle. Just think of it as a sloppy mess that sticks to you relentlessly!

My baker’s ratio is very simple as well:

  • Bread Flour 200g – 100%
  • Water 150g – 75%
  • Sourdough 100g – 50%
  • 1/2 tsp salt – 1.5%

Mix it, then shape it into baguettes and place them onto a well oiled baguette pan. Let it proof for 6 hours, then bake. I’m thankful that my oven is a steam oven so it has this auto french bread function. But I’ll probably use a manual function in the future to get a more precise result. Most bakers have them at about 220°C for 30mins.

IMG_1473

The baguettes have been well proofed and doubled in size in about 6hours. Dust them with a little flour and score them before sticking them into the oven

IMG_1474

Here’s the cross section of the baguette. It has a crunchy crust and a soft chewy inside.

Posted on September 19, 2014, in Baking & Cooking and tagged . Bookmark the permalink. Leave a comment.

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