SANDRA'S SOURDOUGH TWISTED BAGUETTES

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Oh, the aroma of freshly baked bread loaves!!!!!

These sourdough twisted baguettes are absolutely divine...
Yield: 2 twisted baguettes
Prep: 15 - 20 Mins.
Rising: (Appx 2 - 2-1/2 hrs total)
Bake: 20 Mins.

INGREDIENTS

1 cup lukewarm water
1 cup sourdough starter, unfed
2-1/4 cups all-purpose flour, divided
1 teaspoon kosher salt
1 teaspoon honey
2 teaspoons instant yeast
--1 egg lightly beaten with 1 tablespoon water, for glaze

METHOD

In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth.

Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer.

Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size.

Gently deflate dough, and divide it into four pieces. Knead each slightly on an oiled work surface to remove excess air bubbles. Shape each piece into a 14" long rope, and twist two together to form baguette; pinching ends and tucking them under. Repeat with other two ropes.

Place two twisted loaves, at least 3" apart, on a silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the end of the rising time (about 15 minutes remaining), preheat oven to 450F.

Gently brush the risen loaves with egg-water glaze.

Bake loaves for 20 minutes, turning half way for even baking. (Loaves are perfectly cooked when an internal temp reaches 190F on an instant-read thermometer.)

Remove loaves from oven, transfer to a baking rack. Cover with a clean kitchen towel to completely cool before slicing or storing. ~ Enjoy!

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Here is my newest recipe using one of these baguettes:








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