Make freshly baked sourdough demi baguettes right at home! Eat right away or turn them into French toast the next day.
Today’s recipe is another of many sourdough recipes that I promised would be appearing as a result of maintaining my sourdough starter. These baguettes are best when eaten the same day as they are baked but if you don’t may I suggest turning them into baked French toast boats? I actually made these baguettes for the sole purpose of making those boats and it was one of my better ideas last week. In case you missed it, feel free to scroll back a couple of posts to check out the glory that was #BrunchWeek. Mother’s Day may be over but brunches are great anytime.
One year ago: Strawberry-Rhubarb Granola Crumble
Two years ago: Grizz-Pops
Four years ago: Pomegranate-Goat Cheese Ball
SOURDOUGH DEMI BAGUETTES
1/2 cup lukewarm water
2 tsp active dry yeast
1 cup “fed” sourdough starter
2 to 2-1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 egg yolk lightly beaten with 1 Tbsp water, for glaze (optional)
Pizza seasoning, sesame seeds, artisan bread topping, or anything else you think might be good (optional)
- In a large bowl, combine the water and yeast and let sit until foamy, about 5 minutes. Add 1 cup of starter and mix until smooth. Stir in the salt, sugar, and an additional 1 cup of flour. Stir until the dough pulls away from the sides of the bowl but is still slightly sticky, adding only enough additional flour as necessary.
- Knead the dough for about 7 minutes in a stand mixer with the dough hook (or 8 to 10 minutes by hand on a lightly greased work surface). Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes.
- Gently deflate the dough, and divide it into four pieces. Working with one piece of dough at a time, shape it into a rough log, and then roll into a rectangle. Fold it lengthwise and use the heel of your hand to press the edges together. Fold it lengthwise again, and press the edges together. Turn the log over so the seam side is down, and gently roll it into an 8 to 9-inch log.
- Place the loaves, at least 4″ apart, on parchment-lined baking sheets, or in lightly greased baguette pans (French loaf pans).
- Cover the loaves with lightly greased plastic wrap, and let them rise for 1-1/2 to 2 hours, or until they’re nice and puffy (can also place in fridge overnight). Towards the end of the rising time, preheat your oven to 450°F.
- If desired, gently brush the loaves with egg yolk glaze, and sprinkle them generously with the toppings of your choice. If you’re not brushing the loaves with egg yolk, lightly coat with olive oil to help them brown.
- For a classic look, make three diagonal slashes in each loaf, cutting about 1/4″ deep. For taller, rounder baguettes, don’t slash.
- Bake the baguettes for about 25 minutes, or until they’re a rich golden brown. Remove the loaves from the oven. Turn off the oven, crack it open a few inches, and return the loaves to the cooling oven, without their pans. Letting the loaves cool right in the turned-off oven helps preserve their crunchy crust.
- Whatever you don’t enjoy the first day, reheat in a 350°F oven for about 10 minutes, lightly tented with foil, to restore the loaves’ crunchiness
Source: Adapted from King Arthur Flour.
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