Hi and welcome back to Steve's kitchen.
Those of you that have been following
along making the sourdough starter will
be anxious to get on and make something
with it. Now this is looking beautiful
and light and bubbly it smells delicious
and we're going to use it or we're going
to let it help us make a sourdough
baguette, so this is a no knead baguette,
very simple to make the yeast is doing
all the work let's get on and make it.
Now I'm going to weigh myself out 400
grams of strong bread flour, with bread
making you need to be accurate so get
yourself a little set of digital scales,
they're really not expensive these were
ten dollars. I will put the cup
measurements down below but they are
just not accurate enough so use scales.
Now that's 400 grams let's just check
that in ounces that's 14.1 ounces, pop
your bread flour into a mixing bowl. Now
I'm using mineral water, we're going for
240 grams which is about 240 milliliters
Now again I'll just check that in ounces
that's about 8.4 ounces. Next season the
flour we've got one-and-a-quarter
teaspoons of salt. Now we're going to
take our starter I'm going for half a
cup but I'm going to weigh it for you as
well, pop the starter into the half cup,
should be about a hundred grams just a
little bit over there, about 3.8 ounces.
Add the starter in with our ingredients
and then I'm just going to take a fork
and mix this up, now I start with a fork
I'm going to end with my hand, just to
pull any dried flour away from the side
of the bowl but we're not going to knead
this, we've got this very sticky and
shaggy dough. We're then going to cover
that over with plastic wrap and the wrap
will trap the moisture and that'll stop the
dough from drying out and that is all
we're going to do. We're going to now
leave the yeast to do the work for us
overnight 8 to 12 hours and when we come
back tomorrow I'll show you what we're
going to do. So the following morning our
wild yeast and water has done most of
the work for us and developed this
beautiful gluten in this dough, we've got
these wonderful strands of gluten. You want
to be fairly gentle with this dough now
I'm going to dust
a board with some flour then I'm going to
tease this dough out of the bowl. Now you
could divide this dough into two pieces
and make two baguettes I haven't got my
baguette trays with me so I'm going to
go for a smaller baguette, it's just
easier to form. So I'm going to divide
this up into three pieces, so I've got
three reasonably even pieces of the dough
just going to pop those aside. Now the
method I'm using here to form my
baguette is a little bit unorthodox if I
was at home I'd have all my baking trays
and everything with me but this works
really well. Let me show you what I'm
going to do I've got my baking tray, I'm
actually going to proof it on the tray,
got some baking paper there, just pop
that aside. Next I'm going to very
lightly dust the countertop I'm going to
take one of my pieces of dough and just for
a first forming we're going to push it
out till we've got a little bit of an
oblong shape and then what I want to do
is just, you might need a little bit of
flour on your fingertips to do
this if it's very wet, we're just going
to fold this dough over causing some
tension along the back, so just fold it
one time two times perhaps three times.
Again just a tiny bit of flour on my
counter and I'm going to leave it there
just to rest. Now I'll get on and do the
other two pieces you may be just doing
two in total, push it out flat, a little
bit of flour if I need it on my fingertips,
just going to fold it over once twice
and three times just to get some tension
on it and lay it over here. Final piece
of dough now I'm purposely keeping this
whole process as simple as possible
because if you were truly making a
baguette there's a lot more kneading and
process but I'm just going to show you
this way that I think works really
well and it's so simple. Now I'm just
going to sprinkle the finest amount of
flour over the top of this bread just to
stop it sticking to a bit of a cling
film, a little bit of plastic film and we
just cover them and rest them for three
to five minutes.
Now we're going to get round to the
final forming, now we'll lift this piece
of dough up, just ease it off the table, pop
it over here .Now this counter has got a
little bit of flour on it, not much and
we're going to use its tackiness to help
us roll it out, just going to roll it
backwards and forwards a little bit of
pressure on it and just elongate this
out to a bit of a baguette. Now I'm
making small baguettes here today if
you're doing it you'd probably make a
larger size but you're restricted a bit
to the tray that you have, might want to
just squeeze it out at the end there.
When I've got the shape that I want I'm
just going to lift it up and we're going
to lay it down onto our lightly floured
parchment paper. Now you could prove this
straight on the baking tray but I'm
using the parchment because what I want
to do is push it up to the edge using
the side of the baking tray itself and
if you've got something cylindrical, I'm
actually using cannoli shells, I'm just
going to pop that up against the side of
my baguette like that. Now let's get on and
shape the second one out, again I'm just
going to use the slight tackiness of the
counter to roll this out from the center
when I've got the shape that I want I'm
just going to lift that on, pop it on to
my parchment next to the other one I'll
just ease it up like so and this will
hopefully give me some forming from my
baguette, not let it go out too flat. Let me
get and do the last one if you want
little points you could roll the end to
a little point like that it depends what
style of baguette you want, just going to
lift that on there put it next to the
other one, push it up. Now you see by
doing this it just helps my baguettes
form if you lay them straight onto the
tray they'll flattened a little bit but
to be honest they still puff up like a
beautiful baguette so don't worry if you
haven't got something to form your baguettes.
Another thing you could use is the tube
of tin foil and I am going to use this
just on the end to form the last one, now
I'll just use my knife at the end there
to hold the last one in place, then what
I want to do is pop this into a plastic
bag and the bag will keep some of the
moisture in
and we're going to find somewhere not
too cold in the house to leave this for
about an hour and a half to let them
proof one further time before we bake
them. Most ovens go up to about 220, 230
degrees Celsius that's about 440, 450
Fahrenheit, we start at that high
temperature but when we put our bread in
there we're going to just turn it down
to 200 degrees Celsius 400 degrees
Fahrenheit for the bake. Also in the
bottom of the oven here I've got a tray
of hot water well it's its water that's
been heated up by the oven and that's
going to create a lot of nice steam in
the oven and the steam is going to help
give a nice crisp crust to our baguettes.
Now I should say that we're traveling
around the world at the moment so I
haven't got all my baking gear as I said
to you before, if you have the proper
equipment sure use it but let's see how
this works. Now they puffed up nicely I'm
just going to take that little roll of
foil out of there I'm going to move my
bread to the center of the tray and I'm
going to sprinkle a little bit of flour
over the top of my baguettes. Now we're
actually not going to remove them from
the baking paper because they will
collapse as I try to move them but what
I am going to do is take a knife and I'm
using a sharp knife here and I'm just
going to cut fairly long diagonal
crosses across the baguette like that
and you can pretty much choose whichever
pattern you want I'm going for a long
diagonal, so let's get these into the
oven. We're going to bake them at 200
degrees Celsius as I said 400 Fahrenheit
and we're going to go for about 30
minutes to get a lovely dark brown crust
Okay I'm taking my loaves out, not going
super dark, you can go darker if you
prefer a darker crust but they look
absolutely beautiful. Now they'll come
away very easily from the paper and if
we just tap the back, got a nice hollow
sound and I'm just going to pop them
onto the rack, they're piping hot, let them
cool down, three gorgeous sourdough
baguettes. Now that's three if you decided
like me just to do the three baguettes.
Well the whole room smells delicious and
you can smell that their sourdough we
need these to cool down before we cut
them open because otherwise when the
steam will come out and the bread will
dry. Okay got that lovely crust there I'm
ready to give this a little bit of a try
if you've made the two baguettes you've
probably got something a little bit
longer, it's got a lovely crust just
going to cut myself off a piece, as you'd
expect from a sourdough it smells
absolutely delicious. Now I'm going to
have some of this with a bit of fresh
soup later on this evening but I'll give
this a try now, ah perfect. Perfect
sourdough hopefully I've kept this
nice and simple, it's not too complicated
I know some of you are just learning how
to make bread but if you do make this
comment down below, send me some pictures
on social media and if you're following
the bread series I also hope your enjoying
it, comment down below let me know what
you think, be good and I will see you in
the next video take care.
that has just the right amount of
sweetness and fruit in it, it is so so delicious.