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| Oh, the aroma of freshly baked bread loaves!!!!! These sourdough twisted baguettes are absolutely divine... |
Prep: 15 - 20 Mins.
Rising: (Appx 2 - 2-1/2 hrs total)
Bake: 20 Mins.
INGREDIENTS
1 cup lukewarm water
1 cup sourdough starter, unfed
2-1/4 cups all-purpose flour, divided
1 teaspoon kosher salt
1 teaspoon honey
2 teaspoons instant yeast
--1 egg lightly beaten with 1 tablespoon water, for glaze
METHOD
In the bowl of the stand mixer fitted with the dough hook,
combine water, starter, and 1-1/4 cups of flour, mixing until smooth.
Mix in the salt, honey, and instant yeast, then the
additional 1 cup of flour. Mix until dough pulls away from the sides of the
bowl, On low (#2), let machine knead the dough for 7 minutes in the stand
mixer.
Transfer dough to a oiled bowl (also, oil top of dough ball)
to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until
doubled in size.
Gently deflate dough, and divide it into four pieces. Knead
each slightly on an oiled work surface to remove excess air bubbles. Shape each
piece into a 14" long rope, and twist two together to form baguette;
pinching ends and tucking them under. Repeat with other two ropes.
Place two twisted loaves, at least 3" apart, on a
silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed
plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the
end of the rising time (about 15 minutes remaining), preheat oven to 450F.
Gently brush the risen loaves with egg-water glaze.
Bake loaves for 20 minutes, turning half way for even baking.
(Loaves are perfectly cooked when an internal temp reaches 190F on an
instant-read thermometer.)
Remove loaves from oven, transfer to a baking rack. Cover
with a clean kitchen towel to completely cool before slicing or storing. ~
Enjoy!
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Here is my newest recipe using one of these baguettes:
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Here is my newest recipe using one of these baguettes:
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