- Prep time: 55 minutes + 14 hours for proofing
- Cooking time: 30 minutes
- Serves: 5 baguettes each about 270 g
- Difficulty: medium
- Course: baking
- Cookware: linen kitchen towels, dough scraper, baguettes pan or pizza stone, food processor KitchenAid
- Cuisine: French
Ingredients
- 300 g “ripe” stiff wheat sourdough starter
- 490 g strong bread flour
- 60 g whole wheat flour
- 60 g buckwheat flour
- 380 g water + 70 g water (for soaking seeds)
- 50 g flax seeds
- 50 g sunflower seeds
- 15 g salt
Cooking method
STEP 1
Before kneading the dough, soak flax seeds and sunflower seeds with water for two hours.
STEP 2
Mix starter, flour and water in the bowl of a food processor. Knead the dough for about 7 minutes or by hand until it has a non sticky and smooth texture. Cover the bowl with the towel and leave to rest for 45 minutes.
STEP 3
Add salt and all seeds and knead for another 10 minutes. Put the dough in a plastic container, greased with neutral oil. Cover the container and leave the dough to rise for 2-2.5 hours. Make “stretch and fold” for the 2 times during this time. At the end of this step the dough should be more puff and have some bubbles.
STEP 4
Dust the table with flour. Slowly, trying not to tear the dough, take it from the container. With a scraper divide it into five parts. Give each part a form of a ball, cover with a towel and let it rest for 15 minutes.
STEP 5
Cover the baking tray with a linen kitchen towel, dusted with flour. Stretch the dough into a round and then roll in tightly to a desired length. Put a baguette on the towel, making a board between each baguette. Cover the tray with a cling wrap and let it retard in the fridge for 10-12 hours.
STEP 5
Put pizza stone into the oven and heat it to 250C. Cover a big cutting board with a parchment. Accurately transfer the baguettes to a board leaving enough space between each one. Score baguettes with a razor. Baguettes are baked with a steam so boil hot water in advance.
Transfer the baguettes to a pizza stone together with parchment. Pour a glass of hot water to a tray on the bottom of the oven. Bake the baguettes for 10 minutes, then lower the temperature to 210C and bake for another 20 minutes until they have a golden crust. Make them cool on the rack.
My tips and tricks:
It’s much better to let your baguettes to retard in the fridge. Being done this way, the dough will be firm and easier to score. If you don’t wait for so long, let it cool down in the fridge for at least 2 hours before baking.
- 300 g “ripe” stiff wheat sourdough starter
- 490 g strong bread flour
- 60 g whole wheat flour
- 60 g buckwheat flour
- 380 g water + 70 g water (for soaking seeds)
- 50 g flax seeds
- 50 g sunflower seeds
- 15 g salt
- Before kneading the dough, soak flax seeds and sunflower seeds with water for two hours.
- Mix starter, flour and water in the bowl of a food processor. Knead the dough for about 7 minutes or by hand until it has a non sticky and smooth texture. Cover the bowl with the towel and leave to rest for 45 minutes.
- Add salt and all seeds and knead for another 10 minutes. Put the dough in a plastic container, greased with neutral oil. Cover the container and leave the dough to rise for 2-2.5 hours. Make “stretch and fold” for the 2 times during this time. At the end of this step the dough should be more puff and have some bubbles.
- Dust the table with flour. Slowly, trying not to tear the dough, take it from the container. With a scraper divide it into five parts. Give each part a form of a ball, cover with a towel and let it rest for 15 minutes.
- Cover the baking tray with a linen kitchen towel, dusted with flour. Stretch the dough into a round and then roll in tightly to a desired length. Put a baguette on the towel, making a board between each baguette. Cover the tray with a cling wrap and let it retard in the fridge for 10-12 hours.
- Put pizza stone into the oven and heat it to 250C. Cover a big cutting board with a parchment. Accurately transfer the baguettes to a board leaving enough space between each one. Score baguettes with a razor. Baguettes are baked with a steam so boil hot water in advance.
- Transfer the baguettes to a pizza stone together with parchment. Pour a glass of hot water to a tray on the bottom of the oven. Bake the baguettes for 10 minutes, then lower the temperature to 210C and bake for another 20 minutes until they have a golden crust. Make them cool on the rack.