Crusty Overnight Sourdough Baguette Recipe
Our Crusty Sourdough Baguettes have a soft and airy interior and that classic sourdough crust! This is an overnight recipe, but the actual hands-on time isn't long! Delicious served warm, smothered in butter with a hearty stew or a soup. What is more, slice into rounds for bruschetta, or simply fill your favourite sandwich fillings for an ultimate baguette sandwich!
Equipment
Ingredients
- 220 g active sourdough starter 100% hydration
- 120 ml water
- 210 g strong bread flour
- ½ teaspoon salt
Instructions
Day 1:
- When your starter has almost doubled in size, in a stand mixer bowl, mix water and half of the flour into a rough dough, cover and leave to autolyse for 30-60min.
- Add the active sourdough starter, salt, the rest of the flour and, with a dough hook attachment, knead on medium speed for about 10 minutes. The dough should clear the sides, but will be quite sticky.
- Tip the dough into a lightly greased bowl. Cover with a tea towel and leave it in a warm spot to prove. For the next 4 hours, every 30 minutes, uncover the bowl, and perform a set of coil folds (see video below). After the last fold, cover the bowl and leave to prove for an hour.
- Place the dough in the fridge and leave overnight.
Day 2:
- Dust your baguette pan with flour (we used semolina flour). Take the dough out of the fridge and tip onto a floured surface. Divide the dough into two and shape two tight balls.
- Place the ball of the dough seam side up. Gently stretch it out into a horizontal rectangle. Take the top third of the dough and fold it down to meet the middle. Use your palm to push it down. Take the bottom third and fold it up. Push down again. With the palms of your hands, start rolling the dough to lengthen it to approx 35cm (14in) long.
- Swiftly lift the baguettes onto the pan, sprinkle with flour and lightly cover with a tea towel or clingfilm. Leave in a warm spot to prove again for approx 2 hours or until doubled in size.
- Preheat the oven to 240°C Fan (the highest setting on most ovens). Just before cooking the baguettes, place an oven-proof dish with boiling water on the bottom shelf.
- Sprinkle some more flour on your baguettes. Then make three diagonal lines fairly deep into the dough.
- Place the baguettes in the oven for 15-20 minutes.
Video
Notes
Sourdough Baguettes are best served on the day they are baked.
Nutrition
Calories: 160kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 196mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 6mgIron: 1mg
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