Let's make sourdough demi baguettes. They are naturally leavened with sourdough starter and can be baked the same day. Make the dough in the morning and enjoy crispy, fresh baguettes for dinner. Let's get started!
- 100g sourdough starter - 345 g water - 435 g flour - 10 g salt -Baguette pan
Mix sourdough starter, water and flour until a shaggy dough forms. Let it rest for 30 minutes. Then add the salt and knead the dough until it feels smooth and elastic. Cover it and let it rise in a warm spot for 2 hours.
Divide the dough into 3 equal pieces and shape the baguettes. Place them into a baguette pan with the seam side down. Cover with a tea towel and let them proof for about 3 hours or until they increase in size and look puffy and airy.
Pre-heat the oven to 230° C. Slash the baguettes in the middle with 3-4 short cuts lengthwise down the center line. Bake for 10 minutes with steam. Then release the steam and finish baking for another 10 minutes or until golden brown.