Sourdough Baguette
Sourdough baguette - Taste and crunchiness compensate for the effort. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Admittedly, these sourdough baguettes require some practice. However, if you already have some experience in baking with sourdough, you will be pleased with crispy and great tasting pastries! Thanks to the long dough, the baguettes get a unique flavor and can score on top with good digestibility due to the sourdough.
If you do not have wheat sourdough, your rye sourdough can also be easily re-bred: Feed part of your starter three to four times with wheat flour instead of rye flour. This allows the microbes to adjust to the new flour and conjure up beautiful baked goods with sufficient strength.
* An autolysis is the gentle mixing of the flour and water in a bread recipe, followed by a 20 - 60 minute rest period. After the rest, the remaining ingredients are added and kneading begins.
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 198 mg | (5 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 oz Wheat- Sourdough (starter)
- 22 ozs water
- 28 ozs Whole wheat flour
- 14 ozs whole spelt flour (and flour to work)
- ¾ oz salt
Preparation steps
Mix starter with 5 Tablespoons lukewarm water and 5 Tablespoons whole wheat flour. Leave the sourdough to mature for 3-6 hours in a warm place.
About 1 hour before the sourdough is ripe, make autolysis dough: Mix remaining water (19 ounces) with 14 ounces whole wheat flour and spelt flour, and let stand covered for 30-60 minutes.
Knead sourdough into the autolysis dough, add salt and mix well. Knead dough well for 5 minutes, let rest for 5 minutes. Repeat kneading process two more times. Place in a damp baking dish or rectangular bowl. Let rest covered for 30 minutes, then stretch and fold dough. Repeat process three more times, then let dough rest for 1.5 hours.
Then let dough rest for 12 hours (overnight) covered in the refrigerator. The next day take out and let warm up for 1-2 hours.
Turn out onto a floured work surface and divide dough into 4 pieces. Dust dough pieces with a little flour, cover with a clean tea towel and let rest for 30 minutes.
Carefully shape dough pieces into baguettes about 12 inches long and place them on a baking paper with the end down. Cover with the tea towel and let rest for 1 hour.
Pull baking paper with baguettes onto a hot baking sheet, cut each baguette two or three times lengthwise and bake in preheated oven under steam at 250 °C / 475 ˚F (convection oven not recommended) for 15 minutes. Open oven door once to release steam. Reduce heat to 220 °C / 425 ˚F and bake for another 10-20 minutes.
