Another Saturday means another sourdough experiment! It’s been a few years since I last jumped into such a bread baking frenzy, so the rest of the family is really enjoying the weekly sourdough baking. Guess that means we’ll be keeping this up. How is everyone else doing? Are your loaves successful? (Not that there is any such thing as a bad loaf of homemade bread!)
We have a local bakery that makes the most adorable little baguettes, so this week I decided to copy them. Start with one cup of your day 7 bubbling starter.
Note: Corn flour is not the same thing as corn meal. If you can’t find corn flour (I purchase mine at the health food store), substitute rye, whole wheat or another flour of your choice.
Mix well to combine. Knead by hand until smooth and elastic, about 10 minutes, or using a stand mixer for 3-5 minutes. Place in a greased bowl, cover and let rise in a warm place until almost doubled, 1 1/2 – 2 hours.
Turn the dough out onto a lightly floured mat and let rest 10 minutes.
Now gently fold the rectangle again, enclosing the long open edge. It seems like the pieces are too small to do this, but they aren’t! Fold the short ends towards the middle until they are just touching and gently shape the loaves until they are the desired size.
Let rise on parchment for 1 -2 hours. To keep the loaves rising up instead of spreading, I pinched the parchment pulling it up, thus forcing the baguettes to rise up not out. Before baking quickly score the loaves with a razor blade or sharp knife.
Bake at 450 degrees for 20 minutes. As you can see, my baguettes were cooked just a little too long. I think this was because I baked them on a cookie sheet (a good quality cookie sheet, but a cookie sheet nonetheless) instead of a baking stone. They were still very good and disappeared within a day, but next time I will probably either use a baking stone or reduce the oven heat to 425 degrees.