After weeks of feeling drained and unwell I have been finally bursting with food making energy! First up is a sourdough baguette! A really simple one at that! This recipe makes one baguette unless you want to rip the dough in half and make two smaller loaves for dips or small appetizers. I did both to show the difference. I also left the larger loaf to sour for about 18 hours compared to the 6 I left the two smaller loaves. This resulted in a loaf that had spread out and risen more in the case of the single loaf. Both were fairly dense but soft and delicious with thick chewy crusts. There are other recipes for an airy bread that I will share at another time.
You will need:
*2 cups flour
*1/2 cup sourdough starter
*1/2 warm (not hot) water
*1/2 tsp salt
Grease a baking sheet and sit your bread on it for 3-6 hours at least. The longer it sits the more it may rise but the more sour it will get as well.
Preheat the oven to 425 F when ready to bake! I brushed my larger loaf with oil to help the crust darken better. The smaller loaves I brushed with salted butter about 10 minutes in. You don’t need to do either but it helps the color and in the case of the butter it adds flavor.
My daughter couldn’t wait for it too cool enough. Haha! She loves homemade bread so much.