Sourdough Baguette


Prep time: About 15 minutes
Rising time: 2 1/2 hours
Cooking time: 45 minutes

Makes: 2 baguettes





  1. Dissolve the yeast in the warm water
  2. Combine in a mixing bowl the starter, yeast, flour, salt and olive oil.
  3. Stir for 200 strokes to thoroughly blend the ingredients.
  4. Put mixture in an oiled bowl and cover with a damp dish towel.
  5. Let it rise about 1 1/2 hours until the dough doubles in size.
  6. Dust a clean surface with flour. Put the dough on it. Punch it down and let it rest 10 minutes.
  7. Divide the dough into halves and roll each into a sausage shape about 18 inches long.
  8. I made a baguette pan from a 20-inch length of aluminum vent pipe. These pans are also available for about $20.
  9. Moisten the pan (or a cookie sheet) where the dough will be placed, and sprinkle the corn meal on the moist area.
  10. Place the sausage shapes on top of the corn meal coating, cover and let rise 1 hour.
  11. Bake 45 minutes in 350 deg. F oven until the crust is golden.


Up a Level
Return to Home Page