The Kind of Baguettes You'll Wanna Take to Every Party

 

Crunchy, a little salty, soft inside... If making bread hasn't converted you to the deep joy of making sourdough bread, these baguettes will! Time these so that they're fresh to accompany you to any gathering, and you my friend, will be a total guest hit!

The idea of being the girl who brings homemade sourdough baguettes to a party like it's no big deal is completely wild to me! I am the least patient, attention to detail, follow the steps kind of person. I wing cooking and skip steps on recipes that I feel are unnecessary. My measurements are always slightly off and I just don't care. Thankfully, the dough doesn't notice. All it notices is my consistency, my attention, my excitement and my joy. It yields to my hands and allows me to mould it into loaves and rolls and sticks and crescents that I can give to the people around me to remind them that they're seen and loved; that their need is never too large, or too insurmountable for Christ. 

Isn't making and consuming bread so much about Jesus?

Sourdough has taught me so much about myself that I could almost argue it's been as therapeutic mentally as it has been delicious and nourishing physically. These baguettes are no exception! 

Ingredients:

For your levain:

70g starter

70g flour

70g water

For your dough:

900g flour

625ml water

15g salt

Method:

Make levain early. Give 2ish hours to double. You can make the outside of your jar with a rubber band so it's easy to tell if it's risen.

Autolyse (combine) flour and water for a minimum of one hour. I do this in my kitchen aid bowl so I can mix it later.

Add levain and salt to flour & water. Mix well. Rest covered.

Over the course of 2 hours, complete 8 stretch and folds every 15 minutes. This is where you coddle your dough, it's worth it!

Let sit minimum of 2 hours, or until doubled & not sticky. 

 

Flour counter & tip dough out. Cut into 4 equal sections. Stretch and fold on counter to make dough balls (like shaping bagels). Leave seam side down to sit, covered with damp tea towel, until puffy. About 2-3 hours.

Shape each ball into a baguette, similar to how we shape a sandwich loaf and placed onto damp floured pushed together to maintain shape. I normally just use a floured silicone baking sheet. 

Refrigerate 8-24 hrs. 

Baking:

Preheat oven to 475 f with a dish of water on lowest rack and the baking tray you'll be using. This gets it piping hot! When heated, remove baguettes from fridge and gently pop onto hot trays, leaving space for each baguette to rise. Sprinkle with flour and score 3 large angled slashes. Bake 30-35 minutes, until golden brown. You'll feel like a total bread goddess when you remove these from the oven. They are gorgeous! Ready to accompany you to any party!

As always, reach out with any questions! I am becoming a voice text queen!

Love,

Heidi