Sourdough Baguette

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:

1. 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.
2. 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.
3. Knead in the finely ground salt for a couple of minutes. Cover and set in the refrigerator overnight.
4. 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.
5. 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.
6. 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.
7. Cool before cutting.

Crusty on the outside and chewy on the inside, perfectly heavenly.