These are so good! I pulled them out of the oven to have for dinner and one was already gone before the soup was finished! They are so versatile and flavorful! Use them for dipping into soup, as part of appetizers and more! This recipe makes two medium sized loaves or 3 small ones.
Recipe
1/2 cup starter or 100 grams
1 1/2 cups water or 360 grams
2 1/2 teaspoons salt or 18 grams
1 tablespoon honey or 22 grams
3 1/2 cups organic bread flour or 435 grams
In a large bowl mix together the starter, water, honey and salt. Add the flour and mix by hand. The dough will be fairly sticky. Cover with plastic wrap or a moist towel for 30 minutes. Stretch and fold 2 times with 30 minutes between each time. Leave to bulk rise for 12 hours. Flour the surface of your countertop well and place the dough onto the counter. Divide into two or three sections. Roll out with hands into small rectangles and roll up into long logs pinching the edges. Place onto a tea towel or baguette proof basket and bunch the sides between the baguettes to maintain their shape. Can refrigerate for another 12 hours. Slit the tops with a sharp knife or lame. Let rise until double 1 hour or pull out of fridge and go right to baking. Preheat oven to 450 degrees and place a shallow dish of water in a pan under the rack you will be baking your baguettes on. Place baguettes onto a baguette baking dish or a pan. Bake for 25 – 30 minutes until golden brown.
