1. Mix water and flour into a lumpy mass, cover and place in the fridge for 12 hours.
1. Remove from the fridge, add the starter and salt to the dough, and mix until distributed. The dough will be very sticky, but you should resist the temptation to add more flour. Allow it to rise at room temperature for 2 to 3 hours, kneading by the “stretch and fold method” every 30 minutes. The dough may rise about 30% of its total volume. Place the dough covered in the fridge for 24 hours.
1. Remove the dough from the fridge and let it warm up for 1 to 2 hours – you want it to rise but not get overly bubbly, because that will make shaping very tricky later. Divide the dough in four pieces, taking care not to deflate it too much. Place each piece over floured parchment paper, and let it relax for 40 minutes.
2. Shape each one as a baguette (for a nice tutorial, click here), proof for 30 to 50 minutes, and bake with initial steam at 460 F for 25 minutes.
3. Let it completely cool before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (885g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 40 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 24.9mg||1 %|
|Potassium 580.6mg||15 %|
|Total Carbohydrate 330.8g||97 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 316.7g|
|Protein 45g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1572
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!