Sourdough Baguette
by Aggikempton
Crusty Sourdough Baguettes
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INGREDIENTS
INSTRUCTIONS
Combine and set aside first 3ingredients.
Next add yeast mixture and 2 cups of the flour, stir well. (I use the dough hook on my stand up mixer)
Knead in approximately 1 cup more of flour (adding a small amount at a time) until dough is fairly stiff. Place in lightly greased bowl (I use spray oil) cover and let rise for 30-40 minutes.
Punch dough down and knead again.
Form into 2 loaves. I use a French Bread Pan from (William Sonoma). Cut a few diagonal slits across top of each loaf. Let rise until double in volume (approx 45-60 minutes)
Bake at 400 for approximately. A thermometer should reach about 190 degrees.
Placing a small pan of water in the oven while baking will give a heavier crust.
NOTES
Take your time with the kneading. It should be smooth and elasticity.
Aggikempton
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (209g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 681 | ||
| Calories from Fat: 19 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.1g | 3 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 48.6mg | 15 % | |
| Sodium 1013mg | 35 % | |
| Potassium 3137.7mg | 83 % | |
| Total Carbohydrate 99.7g | 29 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 99.6g | ||
| Protein 65g | 93 % | |
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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. |
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Calories per serving: 681
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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