Rustic sourdough baguettes
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French bread is notoriously moreish, so why not ruin your appetite in style with these heavenly rustic sourdough baguettes, courtesy of the renowned Ferrandi School of Culinary Arts
Rustic sourdough baguettes
- Stand mixer + dough hook
- Instant-read thermometer
- Baker's couche
- Heavy-duty baking sheet or baking stone
- Bread lame
- Scant 4½ cups (1 lb 2 oz, 500 g stoneground white wholewheat flour (T80) Scant 1½ cups (350 g, 350 ml) water)
- 2 % oz (75 g young stiff levain)
- 2 tsp 10 g salt
- 5 tsp 25 ml water
- Preparing the dough (one day ahead)
- Knead the flour and water in the bowl of the stand mixer on low speed for 5 minutes until no dry bits remain. Cover the bowl with plastic wrap and let rest for 1 hour at room temperature (autolyse).
- Add the levain and salt and knead on low speed for 10 minutes, followed by 2 minutes on high speed, until the dough is supple, smooth and elastic. With the mixer running on low speed, add the 5 tsp (25 g/25 ml) water in 3 equal quantities and knead until the dough is smooth: it should be soft and supple but not wet. Make sure the dough temperature does not exceed 73°F-75°F (23°C-24°C). Place in a clean bowl, cover with plastic wrap and let ferment for 1 hour at room temperature.
- Fold the dough once, cover with plastic wrap and let ferment overnight in the refrigerator.
- Shaping and proofing the dough (the next day)
- Divide the dough into 5 pieces of 6% oz (190 g) and gently shape each one into a ball. Let rest for 45 minutes at room temperature.
- Shape each piece of dough into a baguette. Place the baguettes seam side up on a floured baker’s couche or thick dish towel and pleat the couche or towel like an accordion between them to maintain their shape. Let proof for 45 minutes-1 hour at room. temperature in a draught-free place.
- Scoring and baking the baguettes
- Place a baking sheet or baking stone in the centre of the oven and an empty rimmed baking sheet on the bottom rack. Preheat the oven to 515°F (270°C/Gas 10) and bring 1 cup (250 ml) water to a simmer.
- Invert the baguettes onto parchment paper and score them lengthwise down the centre. Slide them, still on the parchment paper, onto the hot baking sheet in the centre of the oven and pour the simmering water into the sheet on the lower rack to create steam. Quickly close the door and bake for 18 minutes. For a crisp crust, lower the temperature to 400°F (200°C/Gas 6), open the door to release the steam and then close it again. Leave the baguettes to dry for 5-10 minutes. Immediately transfer the baguettes to a rack and let them cool completely at room temperature.
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