A couple of years ago I was gifted a subscription to the Reader’s Digest magazine. I read it from cover to cover while walking on the elliptical trainer at gym, to occupy my mind and stave off the boredom of walking for 15 minutes and getting nowhere! In the one issue I read about how baguette is meant to smell of apples or pears when torn open. I will be visiting France later this year and will test this out every day, as our lunch always consists of baguette with cheese and other accompaniments. When I read that Celia had used cider to feed her starter with great success, I decided that a good way to get the apple scent into my baguette would be to use cider together with the water in the preparation of the dough. I have tested this recipe for sourdough baguette using water only, and it works just as well, so if you do not drink alcohol and don’t cook with it, you can still make this baguette. I made one loaf with both apple cider and another with pear cider, as well as my perry and they each lend a lovely scent to the baguette.
Have you ever smelt a loaf of bread when breaking it open?
- 200g fed sourdough starter
- 600g bread flour
- 100g water
- 200g cider
- 10g fine salt
- Place all of the ingredients into a large bowl
- Mix by hand until all the flour is incorporated
- Knead the dough in the bowl for 2 minutes
- Cover with cling film and leave to prove for an hour
- Turn the dough out onto a lightly floured surface and knead for 5 minutes
- Place the dough back into the bowl and cover with cling film
- Leave to prove until doubled in size
- Turn the dough out onto a lightly floured surface
- Divide in two and shape each piece into a baguette shape
- Cover with lightly oiled cling film and leave to prove for an hour
- Preheat the oven to 220° Celsius
- Slash the dough and place into the oven and bake for 30 minutes
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