Title: Sourdough Baguettes
Categories: Bread Breadmaker
Yield: 5 Servings

1 1/4	c	Starter, at room temp.
1/4	c	Water
2	ts	Olive oil
2 1/2	c	Bread flour
3/4	ts	Salt
1 1/2	tb	Sugar
2	ts	Yeast

Take starter out of fridge the night before starting bread. Feed starter (1 c AP Flour, 1/2 c Water) and let it come to room temp as it is digesting the feeding. Put ingredients into the pan in the order listed. Set for dough , press start. When the cycle is completed, remove dough, squeeze out gasses, place in a bowl, cover with a damp teatowel and let rest for 30 minutes. Sprinkle corn meal on the counter, shape dough into 2 thin cylenders, place loaves into baguette pan, cover with a teatowel and let rise in the fridge 12 to 24 hours. Remove from fridge, sprinkle with water, and let sit until fully risen. Sprinkle with water again and bake in conventional oven at 375 F for 30 minutes or until brown and crusty. For really crusty bread, spray with water every 5 minutes while baking! NOTE: THIS RECIPE CAN ALSO BE BAKED IN THE BREADMAKER ON REGULAR CYCLE.

! Extracted By: Recipe Extractor v1.0beta, by GGM Data, (c)opyright 1994

previous

next