Sourdough Baguettes Sandwich Rolls Recipe 435 Food

SIMPLE HOMESTYLE SOURDOUGH BAGUETTES

Steps:

• Combine the sourdough with the water and allow to sit until the sourdough relaxes and begins to dissolve, about 20 minutes. Beat in the whole-wheat flour and one cup of the bread flour, cover tightly with plastic wrap and allow to rise until very bubbly and light, six to eight hours depending on the warmth of the room.
• Beat in the salt and another cup of flour, again cover and let rise until double in size, five to seven hours.
• Transfer the mixture to a kneading bowl or food processor fitted with a eel blade and knead in the remaining flour, a third of a cup at a time, until the dough is smooth, shiny and elastic. Cover and let rest for 10 minutes.
• Sprinkle a baking sheet with cornmeal. Divide the dough in half and roll each half into a thin snake about one-and-a-half inches in diameter. Place the snakes, well separated, on the baking sheet, cover lightly with a dampened tea towel or plastic wrap and allow to rise until double in size, about one to one-and-a-half hours.
• Heat the oven to 450 degrees. Make several shallow diagonal slashes across the loaves with a razor blade and put the sheet in the oven. Being careful not to get burned by the steam, throw about a quarter cup of water onto the oven floor and shut the oven at once.
• Bake the bread for 35 to 45 minutes, or until the baguettes are crusty and well browned. Cool on wire racks.

SOURDOUGH BAGUETTES

Steps:

• Feed sourdough starter and let sit at room temperature for 8 to 12 hours.
• Dissolve yeast in warm water in a large bowl. Add 4 cups all-purpose flour, sourdough starter, sugar, and salt. Cover and let rise until double in size, about 1 hour.
• Mix remaining 1 cup of flour with baking soda in another bowl. Stir mixture into dough slowly, adding just enough to make dough stiff. Knead dough, adding flour mixture as needed, until smooth and shiny. Shape into two baguettes and place on a baking sheet sprinkled with cornmeal. Let dough rise again until double in size, 1 to 1 1/2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Brush tops of baguettes with cold water and make several gentle slashes along the tops of the loaves.
• Place a small, oven-safe, pan of water on the bottom rack of the oven. Bake baguettes in the preheated oven until golden brown, about 25 minutes. Remove from the oven and brush each with melted butter. Continue baking until crisp, 3 to 5 minutes more.

SOURDOUGH BAGUETTES - SANDWICH ROLLS RECIPE - (4.3/5)

Steps:

• In a large bowl, combine the water, starter, and 3 cups of the flour, mixing until smooth. Stir in the salt, sugar, yeast, gluten and ascorbic acid powder (if using) then an additional 1 1/2 to 2 cups of flour. Stir until the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf. Knead the dough for about 7 minutes in a stand mixer; or 8 to 10 minutes by hand, on a lightly greased work surface. You may also knead this dough using the dough cycle on your bread machine; once it's finished kneading, transfer it to a bowl to rise, as directed below. Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes. Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves). Shape each piece into a 16-inch long loaf, and place the loaves, at least 4-inches apart, on parchment-lined baking sheets, or in lightly greased baguette pans (French loaf pans). If you're using baguette pans, make the loaves 15-inches long. Note: I shaped my rolls about 6-inches long and got 8 rolls. Cover the loaves with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, or until they're nice and puffy. Towards the end of the rising time, preheat your oven to 450°F. If desired, gently brush the loaves with egg yolk glaze (which I didn't do, this time), and sprinkle them generously with Pizza Seasoning, artisan bread topping, or the toppings of your choice. If you're not brushing the loaves with egg yolk, spray them with olive oil spray; this will help them brown. Note: I use the olive oil spray and placed the rolls on parchment paper and onto a bread baking stone. For a classic look, make three diagonal slashes in each loaf, cutting about 1/4-inch deep. For taller, rounder baguettes, don't slash. Note: I made one long slash down the middle of each roll. Bake the baguettes for about 25 minutes, or until they're a rich golden brown. Remove the loaves from the oven. Turn off the oven, crack it open a few inches, and return the loaves to the cooling oven, without their pans. Letting the loaves cool right in the turned-off oven helps preserve their crunchy crust. Yield: 6 baguettes, 8 rolls or 3 Italian-style loaves.

ULTIMATE SOURDOUGH BAGUETTES

Steps:

• In a large bowl combine water, starter, and 3 c flour, mixing until smooth.
• Stir in the salt, sugar, yeast, and gluten, then add 2 more cups flour.
• Stir until starts to pull away from sides of bowl, add only enough flour to make a slack, sticky dough.
• Knead 5 minutes and turn into an oiled bowl.
• Let rise 1-1/2 to 2 hours.
• Deflate and divide into 6 thin or 3 thick baguettes or several rolls.
• Place at least 4 inches apart from each other.
• Baguettes should be aprox. 18 inches long.
• Place a lightly greased piece of plastic wrap on top and let rise 1 hour.
• Brush with egg wash and sprinkle w/ desired topping.
• Spray w/ olive oil.
• Bake in 450°F oven for 20 min, remove from oven, place rack at top of oven.
• Put bread back in and broil till deep golden brown in color, watching closely!
• Remove and serve.