We have been trying to eat fewer carbs, but sometimes you just need a little carb therapy. These crusty baguettes sure did the trick. We paired them with some wonderful cheese we picked up from our favourite cheesemonger in the city.
I was searching for vital gluten for another recipe and came across a new product, “Fleischmann’s Bread Booster”, it boasts that it enhances the original yeast in the recipe, so I thought I’d try it. You add about 3 grams per 150 grams of flour.
Sourdough Baguettes
Makes 2 baguettes
Ingredients:
- 350 g unbleached “00” flour, plus more for the starter
- 215 g filtered, room temperature water, plus more for the starter
- 80 g active sourdough starter
- 9 g booster*
- 8 g finely ground sea salt
Directions:
- The day before baking, allow your starter to come to room temperature and feed it with 50 g “00” flour and 50 g filtered room temperature water. Set aside for 3-5 hours.
- For the bread, combine the remaining flour, booster, room temperature water and starter and mix well until it comes together (about 3 minutes in my stand mixer). Cover and allow to hydrate 1.5 hours.
- Knead in the finely ground salt for a couple of minutes. Cover and set in the refrigerator overnight.
- Remove dough from the fridge and allow to come to room temperature. Divide it into two by weight and shape into baguettes. Rest on lightly floured parchment for 45 minutes.
- Preheat the oven to 500° F. Add a large baking pan with sides to the hot oven. Set your baguette tray over the steamy water.
- Slash baguettes and bake immediately for 15 minutes, then lower the temperature to 450° F and continue to bake for an additional 15-20 minutes or until golden brown.
- Cool before cutting.

Crusty on the outside and chewy on the inside, perfectly heavenly.
A lovely loaf. I’m curious about the booster. Never heard of it, what effect does it have? Were you happy about the result?
PS: In theory I’m cutting down on carbs, but I’m really not, lol!
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Baguette looks so good!! I can feel the crunch while slicing and can taste butter smeared on it generously 😋😋😋
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I always crave carbs at this time of the year. I always blame the cold weather. 🙂 This looks great — thanks.
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I need a little carb-therapy every morning. I wish I had your talent for bread. My morning toast ritual would be heavenly. GREG
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I am also reducing my carb intake but when you serve that to me, I think I will not let it pass
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Yes sometimes you just need carbs right! 😀 And this would be so satisfying! We have something called bread improver. I wonder if that is the same thing.
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Looks like the booster did the trick, although I wonder what is in it? I have moved from using sourdough starter to using a poolish, and together with high hydration makes wonderful bread.
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Ooh, your baguettes look wonderful! I agree—we need some extra carbs to get through this arctic weather!!
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I’ve never heard of a bread booster! Can’t wait to look into it. Great looking baguette.
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Crunchy crust and chewy crumb are the best!
angiesrecipes
http://angiesrecipes.blogspot.com
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