My name is Fatima, and I’ve been making bread since I was 16, but it was during this lockdown that I really perfected the sourdough technique.
I love authentic French baguettes, and since they’re impossible to find in Spain, I’ve been searching for recipes so I can make them myself at home.
After many trials, I’ve finally arrived at this recipe, which I couldn’t have achieved without the wonderful flour from El Amasadero.
Its excellent quality has allowed me to finally obtain baguettes that are crispy, with airy crumbs and a spongy, flavorful, and juicy texture that rival those sold in France.
How to Make Sourdough Baguettes?
Preparation time: 35 minutes
Cooking time: 20 minutes
Rest time: 12 hours 45 minutes
Total Time: 13 hours 40 minutes
Dish: Side dish, Bread
Kitchen: French
Portions: 2 baguettes
Calories: 1310 kcal
WHAT WILL YOU NEED?
- 1 scale
- 1 bakery scraper
- 1 bowl for pre‑ferment/poolish
- 1 hand mixer or mixing spoon
- 1 cling film to cover the bowl while it ferments
- 1 sheet of baking paper for placing the baguettes
- 1 bakery knife
- 1 linen mastic cloth (or an old, washed cushion cover)
Ingredients
For the sourdough preferment
| Ingredient | Quantity |
|---|---|
| Water | 200 g |
| El Amasadero strong flour | 200 g |
| Very active sourdough starter | 50 g |
For the final dough
| Ingredient | Quantity |
|---|---|
| All the sourdough preferment | as above |
| El Amasadero bread flour | 260 g |
| El Amasadero strong flour | 260 g |
| Cold water | 320 g |
| Salt | 12 g |
Instructions
- The night before: Put the water and sourdough starter in a bowl and mix until dissolved. Add the flour and mix until the mixture is smooth. Cover and leave on the counter until the next morning.
- The next day, put the water from the main recipe into a bowl and add the poolish prepared the night before, mix well with a hand mixer or whisk until the sourdough starter dissolves, and add the flour and salt, mixing with a spoon at first.
- Once everything is incorporated, knead for one minute until there are no lumps.
- Cover with plastic wrap and let it rest for 45 minutes to 1 hour.
- Take the dough out of the bowl and do a French knead for 30 seconds, wetting your hands in water so that the dough does not stick to your hands, then put it back in the bowl.
- Cover with plastic wrap and let it rest for 45 minutes to 1 hour.
- Repeat the procedure 2 more times until the dough has become shiny and has a flan‑like texture, which means that the flour has absorbed the water well and is incorporating air.
- Take the dough out onto a floured surface and divide it into 4 equal parts, each of which will form a baguette. Make a ball to pre‑shape, being careful not to degas, and let it rest for 15 minutes covered with a cloth.
- Shape the loaves into a cylinder and let them ferment for 30‑45 minutes on a baker’s cloth or covered with flour (cushion cover or linen cloth), separating them with a fold.
- When there are 30 minutes of fermentation left, turn the oven on to 230°C.
- Once the baguettes have fermented, make 3 cuts in each one so that they open in the oven, transfer to a baking tray and bake for 16‑20 minutes, spraying water on the walls of the oven a couple of times at the beginning of baking.
NUTRITION
| Nutrient | Amount |
|---|---|
| Calories | 1310 kcal |
| Carbohydrates | 275 g |
| Protein | 37 g |
| Fat | 4 g |
| Saturated fat | 1 g |
| Polyunsaturated fat | 1 g |
| Monounsaturated fat | 0.3 g |
| Sodium | 2346 mg |
| Potassium | 386 mg |
| Fiber | 10 g |
| Sugar | 1 g |
| Calcium | 63 mg |
| Iron | 17 mg |