Baguette Recipe

Homemade Bread Recipe

Ingredients:

For the Starter (if you don’t already have one):

• 1 cup (120g) whole wheat flour
• ½ cup (120ml) water (filtered, if possible)

For Feeding the Starter (over several days):

• All-purpose flour
• Water

For the Bread Dough:

• 1 cup (225g) active sourdough starter (fed and bubbly)
• 3 ½ cups (420g) bread flour (or all-purpose flour)
• 1 ¼ cups (300ml) water
• 2 teaspoons (12g) salt

---

Instructions:

1. Making the Sourdough Starter (Takes 5–7 days)

Day 1:

• In a medium jar, mix 1 cup (120g) whole wheat flour and ½ cup (120ml) water until smooth. Cover loosely and leave at room temperature (about 24 hours).

Day 2-7:

• Discard half of the mixture each day and add equal amounts (½ cup each) of flour and water, mixing well. Continue feeding the starter daily.
• By Day 5-7, your starter should be bubbly and ready to use in bread.

2. Preparing the Dough

1. Feed Your Starter (if inactive):
   • If you haven’t used your starter in a while, feed it the night before making the dough to ensure it’s active and bubbly.
2. Mix the Dough:
   • In a large bowl, combine 1 cup (225g) of active starter, 3 ½ cups (420g) of bread flour, and 1 ¼ cups (300ml) of water. Mix until a rough dough forms. Let it rest for 30 minutes.
3. Add Salt:
   • Sprinkle 2 teaspoons (12g) of salt over the dough, and mix it in by hand or using a dough hook until the salt is fully incorporated.

3. Stretch and Fold Process

1. First Rise:
   • Over the next 2-3 hours, let the dough rest at room temperature. Every 30 minutes, perform a “stretch and fold”:
     • With wet hands, pull one edge of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat for all sides.

4. Bulk Fermentation

1. Let the Dough Rise:
   • After the stretch and fold process, cover the dough and let it rise at room temperature for 3-4 more hours (or overnight in the fridge for more flavor). The dough should double in size.

5. Shaping the Dough

1. Shape the Dough:
   • Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf by tucking the edges under to create surface tension.
2. Second Rise:
   • Place the shaped dough into a floured proofing basket (or bowl with a kitchen towel), seam side up. Let it rise for 1-2 hours until slightly puffy, or refrigerate for up to 12 hours for a slow ferment.

6. Baking the Sourdough

1. Preheat the Oven:
   • Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. Let it heat for at least 30 minutes.
2. Score the Bread:
   • Gently turn the dough out onto parchment paper. Use a sharp knife or razor blade to score the top of the loaf (about ¼ inch deep) to allow steam to escape during baking.
3. Bake the Bread:
   • Carefully transfer the dough into the preheated Dutch oven (or onto the baking stone). Cover with the lid and bake for 20 minutes.
   • After 20 minutes, remove the lid and bake for another 20-25 minutes until the crust is deeply golden.
4. Cool the Bread:
   • Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing.

---

Enjoy your freshly baked sourdough bread!