Ultimate Sourdough Baguettes
"These are time consuming but so good! Especially if you aren't close to a good bakery. They make excellent sourdough rolls for sandwiches like french dip."
photo by Bonnie G #2
- Ready In:
- 3hrs 25mins
- Ingredients:
- 11
- Yields:
-
1 batch
ingredients
- 1 1⁄4 cups lukewarm water
- 2 cups proofed sourdough starter
- 5 -6 cups flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 4 teaspoons yeast
- 4 teaspoons vital wheat gluten
-
Glaze
- 1 egg yolk, lightly beaten (with 1 T water)
-
Optional
- italian seasoning
- sesame seeds
- poppy seed
directions
- In a large bowl combine water, starter, and 3 c flour, mixing until smooth.
- Stir in the salt, sugar, yeast, and gluten, then add 2 more cups flour.
- Stir until starts to pull away from sides of bowl, add only enough flour to make a slack, sticky dough.
- Knead 5 minutes and turn into an oiled bowl.
- Let rise 1-1/2 to 2 hours.
- Deflate and divide into 6 thin or 3 thick baguettes or several rolls.
- Place at least 4 inches apart from each other.
- Baguettes should be aprox. 18 inches long.
- Place a lightly greased piece of plastic wrap on top and let rise 1 hour.
- Brush with egg wash and sprinkle w/ desired topping.
- Spray w/ olive oil.
- Bake in 450°F oven for 20 min, remove from oven, place rack at top of oven.
- Put bread back in and broil till deep golden brown in color, watching closely!
- Remove and serve.
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Reviews
-
WOW great bread. Made them into 7 small baguettes, just like I was looking for. Going to use them for baked egg boats. Didn't need to put them under the broiler as mine were beautiful when they came out of the oven. Loved how easy the dough was to work with. -
Made this last night and you are soooo right it's the "ULTIMATE" Baguettes. I made them exactly as directed using poppy seeds as thats our favorite and slashing the rolls just before they went into the oven. The rose wonderful into nice shapes, the outside was that great crusty crunch you want on them with a soft, light texture inside. I got 8 good sized baguettes out of them and everyone went back for seconds. Thanks homegirl for a recipe that will be used again and again. I'll be back later to post a picture once I get it downloaded. -
I made this last week and it was great. Very tasty and good crust. It was a little too chewy so I will cut the gluten in half next time. I made 2 long loaves and 3 rolls. I put poppy seeds on one loaf and caraway seeds on the other (favorite) and sesame seeds on the rolls.
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I wish I could give this bread 10 stars. It is simply outstanding and by far the best sourdough I've ever made or eaten. After step 2 I put it in the bread machine on dough cycle for steps 3 and 4. This is it! I don't have to search for the perfect loaf any longer.A perfect compliment for my Italian Beef! -
Just tried this, and its great! I had a lot of fun with this. I made two big baguettes, and 3 small ones. Used different herbs, garlic, and minced onion and such on each one. Ate one for supper, saved one for tomorrow, and the rest went in my freezer. And what made it so simple is I have a new kitchen aid mixer, and I used my dough hook for the first time. What a wonderful way to knead the dough! It was so simple! Now that I've tried this once, I'll be looking forward to the next time to try different toppings. Can't wait to experiment. I have found a recipe for appetizers I want to try for christmas using Sourdough Baguettes, so this was perfect timing. Why buy those dry,tasteless loaves when these are fresh, simple to make, and taste great?
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