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Sourdough Baguettes
Charlene
Wife and mum to 3 cats, a Black Labrador called Bella and a German Shepherd called Raina. Live in rural Scotland and love good food! Xx
Ingredients
  • subheading: The Poolish:
  • 200g / 7oz Water  (bottled or filtered water is better as the Chlorine in tap water will slow down or even kill the sourdough yeast)
  • 50g / 2oz of your sourdough starter
  • 200g / 7oz Strong white bread flour
  • subheading: The Main baguette recipe:
  • The made up poolish (see above)
  • 520g / 18.3oz Strong white bread flour
  • 320g / 11.3oz Cold water  (bottled or filtered is better )
  • 8g / 1tsp Salt
Steps
Directions at profoodhomemade.com
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