Today I tried a sourdough baguette recipe from The Fresh Loaf. I modified the recipe slightly to suit my scales, which can only measure to the nearest 5g, and made only two baguettes from half the dough. I put the rest of the dough back in the refrigerator for another day.
The baguettes taste great. I almost ate a whole one for lunch.
Nice bubbly sponge (or poolish or starter).
Kneading the dough in the basin.
Two baguettes ready for the oven.
Just out of the oven.
Ready to eat.
Find the recipe here.
