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Ingredientes
- 2 c. Sourdough starter, proofed
- 1 pkt Yeast, dry
- 6 c. Flour, all-purpose
- 1 c. Water, tepid
- 1 Tbsp. Sugar
- 1/2 tsp Salt
Direcciones
- Preparation Time: 4:00
- In a large bowl, combinestarter, water, yeast, sugar, salt, and 1 c. of flour. Set aside in hot place for about 15 min to proof. Add in remaining flour and knead dough till smooth and elastic. Cover with bowl and allow to double (about 1 1/2 hrs). Punch down dough and divide in half. Shape dough into two baguettes by first rolling dough into a large rectangle, then roll rectangle into loaf (tuck ends underneath loaf), place on baking sheet and allow to double again. With a very sharp knife, make a slit down each loaf. Bake in a pre-heated 375-degree oven for 30 min, Test for doneness by tapping on loaf; it should sound hollow. For a crispy crust, periodically spray water, with a hair sprayer, into the oven while loaves are baking. DARK RYE: Substitute 3 c. of rye flour for 3 c. of the all purpose flour. Add in 2 Tbsp. of caraway seeds to the batter, along with 1 c. of dark molasses, and 2 Tbsp. of powdered cocoa. Substitute brown sugar for the plain sugar. Reduce water by 1/4 c.. RAISIN-CINNAMON: Add in 2 slightly beaten Large eggs to the batter, after proofing. Roll each half of dough into a large rectangle. Sprinkle each rectangle with a mix of, 1/4 c. sugar and 1 Tbsp. of grnd cinnamon. Sprinkle each half with 1/2 c. of raisins. Carefully roll each rectangle as you would to shape a baguette.
- tuck the ends underneath the loaf. Allow to rise till doubled, don't split tops of loaves. After baking brush loaves with melted butter.
- GARLIC-CHEESE: Add in 1 c. of grated parmesan cheese to batter. Mince 6 cloves of garlic, add in to batter. After splitting tops of loaves, carefully pour 1 Tbsp. of garlic butter on the top of each loaf. For a cheesier loaf, before rolling rectangle into baguette, sprinkle with 1/2 c. of grated cheddar cheese.
