ALL RISE
RUSTIC SOURDOUGH BAGUETTES
PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) MAKES 3
You will need to begin this recipe 3 days ahead. Sourdough starter will keep indefinitely in the fridge with a little love and attention.
3 cups (450g) organic bread flour
1 cup (160g) organic wholemeal plain flour
1 tablespoon sea salt flakes
1¼ cups (310ml) filtered or bottled water, approximately
organic bread flour, extra
SOURDOUGH STARTER
2 teaspoons (7g) dried yeast
1 teaspoon caster sugar
1¼ cups (310ml) lukewarm filtered or bottled water
1½ cups (225g) organic bread flour
1 Make sourdough starter.
2 On day 3, place bread flour, wholemeal flour, salt, 1 cup of the sourdough starter and the water in a large bowl of an electric mixer fitted with a dough hook. Knead on low speed for 10 minutes until you have a soft, sticky dough. (The mixture is quite wet at the beginning of mixing but becomes a soft dough by the end.)
3 Transfer dough to an oiled large bowl; cover with a clean tea towel. Stand at room temperature for at least 12 hours or overnight.
On day 4, dust two oven trays with
