Sourdough baguette with Farin T65 and lievito madre is my first attempt to use a longer-leavened baguette dough based on sourdough, in this case lievito madre. First of all, the result was sensational. The dough rose wonderfully, threw the typical baguette bubbles and the baguette was crispy on the outside and fluffy on the inside. – That’s how a baguette has to look, sound and taste.
The secret lies in the flour used, farin T65, in the lievito madre (sourdough starter) and in a lot of patience with the dough and some hot water when baking.
30 g lievito madre
Approx. 70 g water, lukewarm
80 g flour Label Rouge T65
Mix everything to a paste and let it rise for 60 minutes, covered, in a warm place.
700 g Label Rouge T65
500 g lukewarm water
Knead all the ingredients into a dough and leave to rise for 60 minutes.
After an hour, add the mixture to the main dough and knead vigorously.
Cover and leave to rest for 30 minutes.
After 30 min, dissolve 2 tsp salt in 20 ml water and add to the dough.
Knead everything well. Cover the dough and let it rise for 45 min. Then stretch and fold the dough several times.
Repeat this step 3 times and then let the dough rest covered at room temperature for 3 hours. It is better to keep the dough covered overnight for 8-12 h in a cool chamber.
Cut the dough into 3 equal parts and flatten and roll up several times. Then pull the dough roll lengthwise and twist it into each other.
Cover the almost finished baguettes and let them rise for another 30 minutes.
Meanwhile, preheat the oven to 250 °C and place an ovenproof bowl with water in the oven.
If you have a baking or pizza stone, use it. This will increase the preheating time slightly.
Dust the dough pieces with flour and score them diagonally 3-4 times. Place in the oven and bake the baguettes for approx. 20 min until they are golden brown.
After cooling, wrap the sourdough baguette in a kitchen towel and eat as soon as possible.
What goes well with the sourdough baguette?
A fresh dip or spread such as tzatziki or the Turkish version with mint cacik, basil pesto or thyme pesto and of course the salmon cream.
You can find more ideas and suggestions for dips, pesto, spreads and chutney under the link.
Please send questions and suggestions to: email@example.com
Good luck with your cooking!
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Französisches Baguette, ein Teig, der immer gelingt. Nicht nur französisch!
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