The art of shaping sourdough baguettes is a crucial step in creating those perfectly slender and crusty baguettes. Making sourdough baguettes requires patience, practice, and a true understanding of a sourdough starter. While the process of sourdough baguette shaping may seem a tad lengthy, you’ll soon be crafting wonderful artisan loaves with a chewy interior and a gorgeous blistered exterior.
Table of Contents
- Can You Shape Sourdough Bread
- Do You Need a Levain To Make Sourdough Baguettes
- Sourdough Baguette Recipe
- Shaping Containers For Sourdough Baguettes
- How Do You Shape a High Hydration Baguette
- What are Your Tips for Shaping Sourdough Baguettes?
- FAQs
Sourdough Baguette Recipe
Indulge in the delicious world of sourdough baking with this delightful sourdough baguette recipe. With just a handful of simple ingredients, you’ll an artisanal baguette with a crisp crust and an airy, tangy crumb.
Get ready to savor the authentic taste of traditional sourdough bread in every bite of this recipe!
Ingredients
- 400g bread flour
- 100g whole wheat flour
- 350g active sourdough starter
- 300g water
Instructions
How to Make Dough For Sourdough Baguette
- Combine 400g of bread flour and 100g of whole wheat flour in a bowl.
- Add 350g of active starter and 300g of water. Mix until a shaggy dough forms.
- Allow the baguette dough to rest for 30 minutes, then add 9g of salt and 50g of water.
- Perform a series of stretch and folds over 2-3 hours to develop gluten.
- Let the dough bulk ferment at room temperature for 4-6 hours or until it has doubled in size.
How to Shape Sourdough Baguettes
- After bulk fermentation transfer the dough onto a lightly floured surface without deflating it. It’s time for shaping baguettes.
- Divide the dough into equal portions, depending on the desired size of your baguettes.
- Take one piece of dough and using lightly floured hands, gently shape the dough into a rough rectangle.
- Fold the top third of the dough down and the bottom third up, like folding a letter. pinch the seam to seal.
- With both hands, roll the dough gently back and form to elongate it into a log shape.
- Repeat this process for each piece of dough. Place the shaped baguettes onto a floured surface.
- Cover the shaped baguettes.
How to Proof and Bake Sourdough Baguettes
- Cover the baguette dough with a damp cloth or plastic wrap to prevent them from drying out. Let them proof at room temperature until they increase in size. This can take 1-2 hours depending on the ambient temperature and the activity of your sourdough starter. The baguettes should have a slightly puffy appearance and hold their shape when gently pressed.
- Preheat your oven to 450 degrees F with a baking stone, or an upside-down baking sheet. Place a pan with water on the lower rack to create steam and help develop a crisp crust.
- Score the baguette using a sharp blade or bread lame.
- Carefully transfer the baguettes to a parchment-lined or well-floured peel Slide the baguettes onto the preheated baking stone or baking sheet in the oven.
- Bake the baguettes for 20-25 minutes, until they develop a beautiful golden-brown crust.
- Cuisine: French
Can You Shape Sourdough Bread
Shaping sourdough bread is an art that transforms sticky dough into perfectly formed loaves. Using gentle hands and a floured surface, pre-shaped rounds are elongated into baguettes or boules. The key is to create surface tension, forming a tight gluten cloak.
Patience is essential as the dough relaxes, allowing it to take shape without losing its structure.
Do You Need a Levain To Make Sourdough Baguettes
Acquiring a levain to make sourdough baguettes with a wonderful crunchy crust might not be necessary, though it’s a common and traditional method.
A levain is a type of sourdough starter, that is essentially a combiantion of flour and water that ferments and develops wild yeasts.
The levain can effectively enhance the flavor and texture of the baguettes. Although you can also make French baguettes with commercial yeast or instant yeast. The process, though quicker, doesn’t provide the same acquired taste as sourdough.
Sourdough Baguette Recipe
Indulge in the delicious world of sourdough baking with this delightful sourdough baguette recipe. With just a handful of simple ingredients, you’ll an artisanal baguette with a crisp crust and an airy, tangy crumb.
Get ready to savor the authentic taste of traditional sourdough bread in every bite of this recipe!
Ingredients
- 400g bread flour
- 100g whole wheat flour
- 350g active sourdough starter
- 300g water
How to Make Dough For Sourdough Baguette
- Combine 400g of bread flour and 100g of whole wheat flour in a bowl.
- Add 350g of active starter and 300g of water. Mix until a shaggy dough forms.
- Allow the baguette dough to rest for 30 minutes, then add 9g of salt and 50g of water.
- Perform a series of stretch and folds over 2-3 hours to develop gluten.
- Let the dough bulk ferment at room temperature for 4-6 hours or until it has doubled in size.
How to Shape Sourdough Baguettes
- After bulk fermentation transfer the dough onto a lightly floured surface without deflating it. It’s time for shaping baguettes.
- Divide the dough into equal portions, depending on the desired size of your baguettes.
- Take one piece of dough and using lightly floured hands, gently shape the dough into a rough rectangle.
- Fold the top third of the dough down and the bottom third up, like folding a letter. pinch the seam to seal.
- With both hands, roll the dough gently back and form to elongate it into a log shape.
- Repeat this process for each piece of dough. Place the shaped baguettes onto a floured surface.
- Cover the shaped baguettes.
How to Proof and Bake Sourdough Baguettes
- Cover the baguette dough with a damp cloth or plastic wrap to prevent them from drying out. Let them proof at room temperature until they increase in size. This can take 1-2 hours depending on the ambient temperature and the activity of your sourdough starter. The baguettes should have a slightly puffy appearance and hold their shape when gently pressed.
- Preheat your oven to 450 degrees F with a baking stone, or an upside-down baking sheet. Place a pan with water on the lower rack to create steam and help develop a crisp crust.
- Score the baguette using a sharp blade or bread lame.
- Carefully transfer the baguettes to a parchment-lined or well-floured peel Slide the baguettes onto the preheated baking stone or baking sheet in the oven.
- Bake the baguettes for 20-25 minutes, until they develop a beautiful golden-brown crust.
Shaping Containers For Sourdough Baguettes
- Linen couche: A linen couche is a long floured linen or canvas cloth that supports the baguettes during their final proofing. It prevents sticking while also helping baguettes maintain their shape.
- Baguette pan: These are specially designed with multiple long, narrow troughs where you can place the baguettes, as they provide support and help maintain the dough while proofing and baking.
- Baguette molds: These are often made of silicone or non-stick materials and shaped to create uniform baguettes.
- Banneton baskets: Primarily used for round loaves, bannetons can also be used for shaping oblong baguettes. Made with natural materials like rattan or cane, which creates a beautiful spiral pattern on the dough’s surface.
- Perforated baking sheets: This ensures the baguettes get adequate heat from all sides during baking, resulting in a wonderful crispy crust.
How Do You Shape a High Hydration Baguette
Shaping a high-hydration sourdough baguette, with a dough that is soft and sticky due to its high water content, requires a delicate technique.
- Lightly flour the work surface, and gently transfer the dough onto the surface. Use minimal handling to preserve its airy structure.
- Stretch the dough into a rough rectangle.
- Perform a series of gentle folds, creating tension on the surface.
- Carefully roll the dough into a log shape, being careful not to deflate it.
- Allow this to rest before repeating the shaping process for more baguettes.
What are Your Tips for Shaping Sourdough Baguettes?
Sourdough baguettes provide a delightful journey into the art of bread baking. From creating a lively and flavorful levain to shaping and baking with finesse, each step demands passion and practice. The resulting baguettes have a crusty exterior with a delightful, chewy crumb.
So roll up your sleeves, and embrace the magic of sourdough. Savor the joy of creating these delectable, handcrafted loaves!
FAQs
What Is The Difference Between a Sourdough Baguette and a Regular Baguette
The main difference between the two lies in the leavening agent and fermentation process. Sourdough baguettes use a natural leavening agent called a sourdough starter, resulting in tangy flavored loaves, that often require longer fermentation. Regular baguettes on the other hand utilize commercial yeast for a milder taste and shorter fermentation time.
