SANDRA'S SOURDOUGH TWISTED BAGUETTES - Hi, friend Popular Recipes, in this article entitled SANDRA'S SOURDOUGH TWISTED BAGUETTES, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article AKFood, Article baguettes, Article bread, Article easy, Article homemade, Article image, Article loaves, Article pic, Article quick, Article sandra, Article sourdough, Article twisted, that we write this you can understand and useful. okay, happy reading.

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.


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


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!


Here is my newest recipe using one of these baguettes:

Thank You and Good article SANDRA'S SOURDOUGH TWISTED BAGUETTES this time, hopefully can benefit for you all. see you in other article postings.

You are now reading the articleSANDRA'S SOURDOUGH TWISTED BAGUETTES with the link address
Next Post »

Tuscan Onion Soup (Carabaccia) – French Onion Soup Before It Was French

I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fac...