bakekrazy

We try to make baguettes everyday at the bakery and normally it’s made right from our white bread dough recipe. However, in this recipe Ive developed a sourdough starter using whole rye flour, water, molasses and after about 7 days my starter was ready. The remaining starter I have decided to store in my refrigerator and feed once a week with the hopes of keeping for a long time. There are a number of ways you can make your starter, I recommend checking out King Arthur Flour’s recipe which begins with water, whole rye flour and a small amount of molasses. In any event what you will be doing is to collecting wild yeast and friendly bacteria in the air which creates a flavorful leavening agent for your sourdough.

DOUGH (makes two small baguettes)
2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup warm water (110 degrees)
1/2 cup sour dough starter
1/2 tablespoon salt
1/2 tablespoon sugar
1 teaspoon dry active yeast

In a stand mixer fitted with a dough hook, add the flours, water, starter, salt, sugar and yeast. Mix at a medium speed to incorporate. If the dough appears to dry add additional warm water to achieve a smooth elastic dough. Spray a medium bowl with vegetable spray and drop in the dough, flip so both sides are coated. Allow the bowl to sit covered with a towel in a warm area for approximately 1 – 1 1/2 hours to double in size. Refrigerate your dough covered overnight in the refrigerator. Remove from the refrigerator and divide in half, roll into two 5″ logs and allow to relax for 30 minutes. Press down on the dough to ensure to release any gas. Fold the dough then roll out to the desire length (I made mind approximately 14″ long) Place the dough onto a 1/2 sheet pan lined with parchment paper and cover with a damp towel and allow to proof a second time in a warm area. ( 1 – 2 hours) Pre heat your oven to 475 degrees. After almost double in size, egg wash and score the tops of the dough. Place the sheet pan with the dough in the center rack of the oven, also place an oven safe pan containing approximately 2 cups of ice water in the bottom. (the ice water will allow the dough to stay moist during the beginning rise and help form a nice crusty exterior) Bake for 15 minutes then reduce to 425 degrees for another 10 minutes. The baguettes should be a golden brown. Allow to cool completely on a cooling rack.

Enjoy
Chef Brian Klauss