Cold-fermented sourdough baguettes
Marie Skogström- 8
- 30 min
- 4 hours 20 minutes
An easy way to bake the very best sourdough baguettes! Make the dough in the morning, then put it in the fridge to proof. Head to the beach and pick up a bag of shrimp on your way home. Bake the bread and enjoy fresh shrimp and freshly baked bread! Could summer get any better?
3.6/5
256 VotesHere's how:
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1
Combine all the ingredients and mix them together in a food processor for about 13 minutes; double the time if you're kneading by hand.
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2
Let the dough rest for 2–3 hours, then carefully turn it out onto a floured surface. If you let the dough rise in the refrigerator, you can let it rest for at least twice as long.
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3
Divide the dough into pieces and roll them out into baguettes the length of the baking sheet. Place them on the baking sheet and make slits in the baguettes. Dust with flour and let rise for about 30–45 minutes.
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4
Divide the dough into pieces and roll them out into baguettes the length of the baking sheet. Place them on the baking sheet and make slits in the baguettes. Dust with flour and let rise for about 30–45 minutes.
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5
Place the baguettes in the oven and bake for about 15 minutes at 225 °C until they're deliciously crispy.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Sourdough Whole-Wheat or Rye
- 650 g (about 6.5 dl) cold water
- 900 g (about 15 dl) all-purpose flour
- 180 g (about 3 dl) graham flour
- 15 g (about 2.5 tsp) sea salt
The recipe comes from
kronjast.se
