Sourdough Baguettes (source)

This recipe seems to be pretty foolproof, and is easy to mess with if you want to try some variations.

Make 4 loaves instead of 3 to get smaller, 2" almost breadsticky loaves. Make 2 to get larger Italian-style loaves.

Just keep an eye on them when baking, you probably have to adjust the timing.

Ingredients

  • 140g (5/8 cup) water, lukewarm
  • 280g (1 cup) sourdough starter
  • 270g to 300g (2 1/4 to 3) all-purpose flour
  • 1 1/4 tsp salt
  • 1 tsp sugar
  • 0 to 1 1/2 tsp yeast (depends on how healthy/recently fed your starter is; if you're using discard, give it a heaping teaspoon)
  • 2 tsp vital wheat gluten (if you don't have this, you might try using bread flour instead of all-purpose)

Directions

  1. In stand mixer bowl, combine water, starter, and 180g (1 1/2 cups) of the flour, and mix until integrated.
  2. Cover and let sit for 5-10 minutes.
  3. Add the rest of the flour, and the other ingredients, and stir until combined, then mix with a dough hook for 7-8 minutes. It should make a strong, smooth dough ball.
  4. Put the dough in a lightly oiled bowl to proof, for about 90 minutes. (Personally, I just pull the dough ball out, rub a little olive oil on it, and stick it back in the stand mixer bowl.)
  5. Deflate the dough, and break in to 3 even pieces.
  6. Roll the dough into small long loaves and place on a baking sheet (or two) lined with parchment paper. This video from Le Chef's Wife is a really nice example of the technique.
  7. Cover the loaves with lightly-greased plastic wrap (or dust a little flour on them) and let them rise for 1-2 hours. The rise time will depend a lot on how active your yeast is, how much commercial yeast you added, and the temperature of your kitchen.

Baking

Near the end of the loaf rise, preheat your oven to 450°F.

If you want a classic look, slash the tops with a knife. If you skip this the loaves will get a little more rise in the oven.

Bake for 20-25 minutes, until golden brown. Turn off the oven and crack the door, and leave them for 10 more minutes.

For a more chewy Italian loaf style, take them out a bit more on the early side (when just browning) and skip the cracked door step.