Description
This is a very tasty recipe that I make with my potato-based sourdough starter. Makes a lot, but never too much!
Ingredients
- 1 cup sourdough starter
- 1 ½ cups warm water
- 1 tablespoon active dry yeast
- 5 cups all-purpose flour, or as needed, divided
- 2 tablespoons white sugar
- 2 teaspoons salt
- ½ teaspoon baking soda
- 2 tablespoons cornmeal, or as needed
- cold water, as needed
- 1 tablespoon melted butter, or as needed, divided
Instructions
- 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.
Prep Time: 35 mins
Cook Time: 30 mins
Total Time: 11 hrs 5 mins
Servings: 8