Sour Dough Baguettes
Posted on April 17 2018
I love sour dough anything and these are awesome… Baguettes that are lightly toasted and topped with a bit of avocado and Feta make a delish and quick breakfast or anytime snack. Also love to top as an open Reuben with Thousand Island dressing, some corned beef, sauerkraut and Swiss Cheese. Place under broiler and enjoy as a wonderful appetizer. Just a couple great ways to enjoy baguettes and as you can see below I make them in big batches to always have on hand in the freezer.
Accessories: Stainless bowl with roller and scraper
Quantity: 6 large baguettes
Bake: 400 degrees about 25 minutes or till done.
- 3 cups warm water
- 2 cups sour dough starter (pancake mix consistency)
- 9 cups flour (approx)
- 1 tbsp salt
- 2 tsp yeast
- 1 tbsp vital wheat gluten
For those familiar with sour dough starter you know it is best without adding yeast but this recipe is for those wanting the flavor but not with a lot of time. By adding a bit of yeast you will speed the process while still enjoying the flavor. I love a strong flavor and as my starter is quite active and strong I cut back a bit on the yeast and still had bread in a few hrs. To prepare add the water, starter and salt to your bowl. Add about 7 cups of flour, yeast and wheat gluten. Mix then gradually add more flour till desired consistency (the thickness/thinness of your starter will require the adjustment) . You want this to be quite a soft dough. Knead for about 10 minutes at 4 o’clock till nice and smooth. Allow to sit in warm place till double in bulk. Divide into 6 balls. Shape into loaves and allow to rise. Having a Bakers Couche makes baguettes so easy to do as keep the shape after shaping gently place on couche as shown. Once fully risen just gently turn onto a baking peel or back of a pan and then onto your baking stone. Slash with a lame if desired. Enjoy..these are some of my favourites! Wrap tightly once cooled and freeze some for aonther day or to have a quick easy appetizer.