Homemade Sourdough Baguette Using a Bread Machine
Sourdough has taken the baking world by storm, and for good reason! With its signature tangy flavor, crisp crust, and chewy interior, a homemade sourdough baguette is a true delight. Plus, sourdough is easier to digest and boasts gut-friendly benefits, making it a healthier alternative to store-bought bread.
If you love the taste of sourdough but don’t want to spend hours kneading and monitoring dough, using a bread machine can be a game-changer. It simplifies the process while still delivering that artisanal texture and flavor. In this blog, we’ll guide you through making a delicious sourdough baguette using a bread machine.
Makes 2 baguettes
Ingredients
Large plastic storage container, lid generously floured
Baguette pan or baking sheet, sprinkled with cornmeal
1 3⁄4 cups cold Basic Sour Mix 425 mL
1 1⁄2 tsp salt 7 mL
1 tsp granulated sugar 5 mL
3 1⁄4 cups unbleached all-purpose flour 800 mL or bread flour
2 tsp bread machine or instant yeast 10 mL
As seen in
Instructions
1. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Dough Cycle.
2. Stop bread machine when the kneading portion of the cycle is complete. (Do not allow dough to rise in the machine.) Place the dough on prepared storage container lid. Lightly flour top of dough. Cover and tightly seal with inverted storage container base. Let rise for 45 minutes to 1 hour in a warm, draft-free place.
3. Divide dough in half. Form each half into a thin stick 14 inches (35 cm) long, tapering at both ends. Place both on the re-floured lid and dust with flour. Cover tightly and refrigerate for at least 14 hours or overnight.
4. Remove the dough from the refrigerator 30 minutes before baking. Preheat oven to 450°F (220°C). Place the dough on prepared baguette pan or baking sheet. (For crispier crust, steam dough using the technique described in the Techniques Glossary, page 438). Bake in preheated oven for 10 minutes. Reduce oven temperature to 400°F (200°C) and bake for 8 to 10 minutes if using a baguette pan and 15 to 20 minutes if using a baking sheet, until baguettes sound hollow when tapped on the bottom.
Spread baguettes with Brie cheese or chèvre and top with roasted vegetables for a delicious light lunch.
Find this and more recipes in:
