Sourdough Baguette Using Cider

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?

Sourdough Baguette
Sourdough Baguette
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Sourdough Baguette

Recipe For: Bread

Ingredients

  • 200 g fed sourdough starter
  • 600 g bread flour
  • 100 g water
  • 200 g cider
  • 10 g fine salt

Instructions

  • 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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42 thoughts on “Sourdough Baguette Using Cider

  1. Oh, yum – I love sourdough and can just imagine how good it would be with cider:) This just might inspire me to make my own:)

  2. This sourdough baguette looks scrumptious. Always love that smell of fresh baking bread. How lovely, a trip to France, would love to sample their breads and cheese! Some day. Hope you have a wonderful trip down the road.

  3. I love smelling a freshly cracked loaf. 🙂 I’m delighted with your idea of using cider to start things. The bread must smell amazing. 🙂

  4. I can’t say I’ve ever noticed my baguettes smelling like apples, but I can’t wait to hear what you find! Your baguette looks so delicious. A beautiful loaf!

  5. You can read on an elliptical trainer? :O I can never keep read because my eyes keep bobbing up an down as I move so I lose track of which line I’m at haha. I’d love to smell your bread- sounds amazing already, with the addition of cider! 🙂

  6. I’ve always been curious to try making my own sourdough bread. It is one of my favourite bakery treats! So tangy and chewy. Love!

  7. I yet have to bake with sour dough starter…great loaf of bread Tandy…I can only imagine how delicious it is.
    Enjoy your week 😀

  8. Oh thats brilliant, you read at the gym, Ive often admired the readers at the gym. 🙂 Oh that first sniff of a load as you crack it open is glorious. Now thats a great use cider, thanks for the tip.

  9. I have never noticed that smell – I will have to check next time! Your baguette is beautiful. I love fresh bread!

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