Mix the first three ingredients until smooth, cover, and let rest at room temperature overnight.
Next day, mix the starter with the remaining ingredients, kneading until the dough is nice and springy, but not totally smooth. Place the dough in a lightly greased bowl, cover, and let rise for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
Divide the dough in half, shape each half in a rough oval. Wait 15 minutes, shape each oval into 15-17 inch log. Place the loaves onto a lightly greased or parchment lined pan, cover, and let them rise till they are puffy but not doubled, about 2 - 2 1/2 hours. Preheat the oven to 425*. Very gently, use a sharp knife or razor blade to make 3 diagonal slashes in each loaf. Mist the loaves heavily with warm water. Bake the baguettes for 22 - 28 minutes, till they are golden brown. Take the baguettes off the pan and place them on the oven rack. Turn off the oven, crack the door open and let baguettes cool completely in the oven
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (448g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 44 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 9.1mg||3 %|
|Sodium 1798.5mg||62 %|
|Potassium 468.3mg||12 %|
|Total Carbohydrate 213.6g||63 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 206.2g|
|Protein 32g||46 %|
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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: 1051
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