Sourdough Baguette

If you have a Brinkmann Baguette – Blech, Baguette tray.

Try this recipe.

Wheat baguette

(for 3 baguettes)

To make delicious baguettes, you will need:

400 g wheat flour (type 405), 300 g wheat flour (type 550),

Or just use Red Mill or King Arthur Bread Flour

2 sachet dried yeast, 2 tsp salt, 2 tsp cane sugar, 400 ml water, 3 tbsp olive oil.

I use 100-200 g Sourdough Starter and adjust the Flour and Water accordingly.

Recipe variations: Add herbs, sunflower seeds or diced ham, to taste. Or brush the baguettes with water and sprinkle with poppy or sesame seeds before baking.

Put the wheat flour and other ingredients into a mixing bowl and knead everything for approx. 5 minutes using the dough hooks of a hand mixer, to form a smooth dough. Cover and leave to prove in a warm place for approx. 30 minutes.

Knead again briefly, and add herbs, sunflower seeds or diced ham if desired. Divide the dough into three portions. On a floured worktop (or on a baking and rolling mat*), shape into baguettes that are the length of the baguette tray.

Place the shaped dough into the cavities and make several diagonal cuts across the dough with a sharp knife. Then dust with a little flour and prove again for 30 minutes.

About 10 – 15 minutes before the end of the proving time, pre-heat the oven* to 180 °C (top and bottom heat) or 160 °C (fan oven).

Brush the baguettes with a little water. I spray with water ever 5-10 minutes.

Sprinkle with poppy or sesame seeds to taste, then bake for approx. 35 minutes in the centre of the oven.

After this, leave the baguettes to cool in the tray.