Country Baguette

Country Baguette

These winter mornings in North Eastern Vermont can be harsh and bitter cold, but the smell of a country bread coming off of the pizza stone in the kitchen can warm the toes that normally curl on the frozen hardwood floor.

Leaven: 

50% Unbleached All Purpose King Arthur Flour
50% Butterworks Whole Wheat Bread Flour
60% Water
5% Sourdough Starter at 100% humidity
combined, but not mixed, sat for 15 hours.

Dough:

50% Unbleached All Purpose King Arthur Flour
50% Butterworks Whole Wheat Bread Flour
68% Water
5% Sourdough Starter at 100% humidity

Combined, mixed by hand for 25 minutes.
Rest, salt, repeat.

Shaped, then Baked at 450 for 32 minutes.

A very fun and easy hand mixed dough with fabulous results.

I made 2 baguettes, and it took about 10 minutes for my housemates to finish them off. I like to think that success is when it takes less time for your friends to eat your bread then it does your yeast to eat at the dough.






Thanks go to my dear friend Toussaint for being a wonderful model and muse.