I had been making bread using my sourdough starter and the breads are delicious. I use sourdough starter instead of yeast because sourdough helps in digestion.
I thought I would try making baguette using the same sourdough and see if it works.
Please do not judge me if it does not work.
4 cups whole wheat flour
1.5 cups lukewarm water
1 cup sourdough starter
2 teaspoons salt
1) Mix all the ingredients in a large bowl. Do not put salt and yeast one after the other because salt inhibits yeast growth. Flour the workstation and knead dough until dough is ready for fermentation (the dough would pass the Window Pane Test).
2) Put dough in a bowl and let dough ferment until the dough doubles in size. Cover dough with a damp cloth.
3) When dough doubles, punch dough to release the carbon dioxide that are trapped in the dough and re-incorporate fresh oxygen into the dough. Wait until dough rises again.
4) When dough finishes fermentation, divide the dough into two. Rest dough for 30 minutes.
5) Heat oven to 150F. Shape dough into baguette form and proof dough in the oven for 30 minutes or until dough is ready for baking (I did not have the right tools for shaping the baguette so I had to improvise). Make sure to turn on the steamer in your oven.
6) When dough has done proofing, heat oven to 350F. Score dough. Put dough in the oven and bake for at least 20 minutes or until internal temperate of the bread is above 200F. Make sure to turn on the steamer in your oven. Let bread cool. Serve when ready.
Well! The breads tasted good, but the shapes looked more like flat breads than baguettes.
I guess I will have to divide the dough into fours and improvise next time.
Want to share your sourdough recipes? Post your comments below. Till next time!