Sourdough Baguettes

Prep: 35 mins + rising time | Cook Time: 20 mins | Course: Baked Goods | Yield: 4-8 

Sourdough baguettes are even cuter as mini baguettes. Enjoy these with dinner, sliced with cheese on a cheese board, or even as sandwich bread for superb deli-style sandwiches. Makes 4 long or 8 mini baguettes.

4 cups flour 

2 tsp salt 

2 tsp sugar

1 ½ cups water 

½ cup sourdough starter 

2 Tbsp olive oil

Mix flour, sugar, salt, water, starter, and oil together in an extra-large bowl. Knead dough together until it is smooth and elastic. Cover with a lid or plastic wrap overnight until the dough has doubled in bulk. 

Pull the dough out onto a clean rolling surface that is lightly dusted with flour. Press the dough into a rectangle. Using a pizza roller, slice the rectangle along the short side into 4 long strips for baguettes (or 8 for minis). Roll bread under your fingertips into a baguette shape with elongated ends. Place smooth side-up onto a parchment or Silpat-lined baking sheet. Cover with plastic and allow to rest; 2-3 hours on a warm counter. Create 3 vertical slashes on each baguette.

Preheat oven to 375*. Place baking sheets into the oven. Bake for 16-20 minutes for the rolls or 35 minutes for the two batard shapes. Check to see that the bread is done with an insta-thermometer. Minimum temperature should be 190*.