Using this recipe from Chocolate and Zucchini as inspiration, I undertook the two-day process. For a first-time baguette shaper and baker, I think they turned out pretty good (aside from that one bent one!). And...they tasted, good, too!
Sourdough Baguettes (nets 4 demi-loaves)
- 200 grams (7 ounces) ripe starter
- 600 grams (21 ounces) flour(s)
- 400 grams (14 ounces) water
- 10 grams (2 teaspoons) salt
2. Cover with a towel and let the dough rest at room temperature for 1 hour. After an hour, fold dough on itself. Wait an hour. Then fold it over on itself again. After those 2 hours, stick a piece of plastic wrap right on the dough and another at the top of the bowl (or put a cover on it if you have one). Put the bowl in the fridge overnight (12-20 hours)
3. Take the dough out of the fridge and let it warm up to room temperature (about an hour). Remove plastic wrap and dump dough out onto well-floured surface.
4. At this point, stick your pizza stone in the oven and crank it up to 500 degrees. About 45 minutes.
5. Back to the dough: cut it into quarters. Then shape each quarter into a log shape. Cover with kitchen towel and let rest. Wait for the rest of the 45 minute pre-heat to finish.
6. Stick a rimmed baking sheet into the lowest rack of the oven (under the stone). Bring 2 cups of water up to a boil in a kettle and just before you're ready to stick the dough in the oven, open the door, slide out the rimmed sheet and pour the water in. It'll make a loud sizzle sound and should begin to steam right away. Quickly close the door.
7. Slash the dough to make those lines on the top then quickly (using a pizza peel) slide them into the oven.
8. Turn the temperature down as soon as the baguettes go in. Turn it down to 450 degrees.
9. Bake for 20-25 minutes. Turn them around every once in a while.
10. Transfer to a rack to cool for an hour before eating.
Pizza skins are next on deck. That's the real reason why I wanted a starter in the first place, so I'm looking forward to giving it a shot! Will report back soon!