Evolution Sourdough Baguettes: A Modern Twist on a Timeless Classic
There's nothing quite like the aroma of freshly baked bread wafting through the house. Sourdough baguettes, with their crispy crust and soft, tangy interior, are a true indulgence. The use of a sourdough starter in this recipe gives the baguette an added depth of flavour and a more complex texture.
Ingredients:
- 500g strong white flour
- 200g active sourdough starter
- 320g water
- 15g salt
Equipment:
- Spiral mixer
- Baking steel or stone
- Oven tray with lava rocks
- Sharp knife or lame for slashing
Method:
-
Preparing the Dough: In your spiral mixer, combine the strong white flour, sourdough starter, and water. Start mixing at a speed of 70-100rpm. Continue until you notice the gluten has developed and the mixture has taken on a characteristic 'pumpkin' shape.
-
Adding Salt: Increase your mixer's speed to 200rpm and add in the salt. Increase to 300rpm. Continue mixing until the dough reaches a temperature of around 24˚C. The dough should now be smooth, elastic, and have a twangy feel. If the dough gets too warm too quickly, swap out some of the water for crushed ice.
-
Initial Bulk Ferment: Once thoroughly mixed, remove the dough from the mixer. Now, apply a few folds to the dough and gently walk it around the table to build up some surface tension. Cover the dough with a damp cloth or cling wrap and let it bulk ferment for approximately 6 hours at room temperature.
-
Pre-shaping: After the initial fermentation, divide the dough into 340g balls. Lightly dust each ball with rice flour to prevent sticking, cover, and leave them to ferment for another 3-4 hours.
-
Final Shaping: Gently shape each ball into a classic baguette form. Ensure you handle the dough carefully to not deflate it. Once shaped, let them proof overnight at room temperature.
-
Cold Proofing: For added flavor depth and improved texture, transfer the baguettes to the fridge and allow them to proof for another 12-16 hours.
-
Baking Setup: Position a baking steel in your oven and an oven tray with lava rocks below it. These rocks will aid in creating steam, which is essential for that crispy crust we all love! Preheat your oven to 240˚C for at least an hour.
-
Baking: Once the oven is preheated, slash the baguettes using a sharp knife or a lame. This not only gives them an artisan look but also helps them expand properly while baking. Quickly transfer the baguettes onto the baking steel. Pour boiling water into the tray with the lava rocks to produce steam and immediately shut the oven door. Bake the baguettes for 10 minutes with the steam. After this, remove the tray with water and continue baking for an additional 10 minutes until they are golden brown.
-
Cooling and Serving: Remove the baguettes from the oven and allow them to cool on a wire rack. This might be the hardest part – resisting the urge to tear into them immediately! Once cooled, slice and savor with generous lashings of butter.
If you're a bit impatient, add 350g of starter and 3g of instant yeast instead and you can bulk ferment in 1-3 hours and final proof in 1-3 hours and bake. The'll still be awesome.
Voilà! Your Evolution Sourdough Baguettes are ready. With their crusty exterior and soft, tangy crumb, these baguettes are sure to be a hit at any gathering or just as a treat for yourself. Happy baking!