How to Make Simple Sourdough Baguettes | Rustic with a Twist!

If you love baguettes, try these rustic sourdough twists! They're easy to make and the sourdough flavor, airy crumb and crisp outer crust are so dynamic and delicious! The recipe is easy to follow with simple ingredients and step by step directions. Try it out and let me know how it goes! Recipe - Batch of 3 Baguettes (Adapted from Artisan Sourdough Made Simple) Ingredients: 50 g Starter 360 g cool water 400 g all-purpose flour 40 g whole wheat flour 10 g pink himalayan salt Directions: Add the starter and water to a large bowl and whisk together using a Danish dough whisk. Add the flours and salt, and stir to combine well. Finish mixing by hand to incorporate all flours and liquids. Cover with plastic wrap or a damp cloth and let rest for 30 minutes. After the dough has rested, gently stretch and fold the dough into a smooth ball. Cover with plastic wrap and let rise for 12 - 18 hours at room temperature (around 68-70 degrees f). Once 2-3 times it's original size, the dough is ready to work with. Flour your surface liberally as the dough is a bit sticky. Pull the dough onto your work surface, and fold it in half like a book. Cover and let it rest for another 15 minutes, to let it relax. Preheat your oven to 450 degress f with your baking stone if you're using one. Grab a sheet of parchment paper and lightly flour it. Using a bench scraper cut the dough into three equal portions. Shape each portion by twisting from the top down. Make sure to sprinkle with additional flour if you notice any sticking. Remember - these are rustic, so they don't need to look perfect! Once all three are twisted, place on your parchment paper and either a baking sheet or inverted baking sheet used to transfer to your baking stone. Cover and let rest for 20 minutes. The dough will puff slightly during this phase. Uncover and place the baking sheet in the oven or slide the parchment paper with baguettes onto your baking stone. Turn the oven temperature down to 425 degrees f. Bake for 35 - 38 minutes, until you've achieved a beautiful, light golden color. During the bake, spritz with water every 10 minutes to help with the outer shell and blistering of the crust. You can also place a baking sheet with water below and add water and moisture to the bake. Cool on a wire rack and try not to devour an entire baguette immediately! It's very difficult! ;) If you try it, let me know! I'd love to hear from you! :) Thanks so much for watching! XO Below are links to products that I use and highly recommend. These are Amazon affiliate links. I will earn a commission from Amazon when you click on the link and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you for your support! Bench Scraper: https://amzn.to/44jLQij Danish dough whisk: https://amzn.to/3PGCEQw Scale: https://amzn.to/44A0O3j #sourdough #sourdoughstarter #sourdoughbaking #baguette #homemadebread #artisanbread #breadmaking #rustic #organic #wholewheat #twists #easyrecipe #easybreadrecipe #simpleliving #simplicity #bakingathome #pinkhimalayansalt #delicious #newengland #bakingstone #kidfriendly #familybaking #family ‪@farmbread‬