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  • The Australian Women’s Weekly Food

    ALL RISE

    Jun 01, 2020 7 minutes

    RUSTIC SOURDOUGH BAGUETTES

    PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) MAKES 3

    You will need to begin this recipe 3 days ahead. Sourdough starter will keep indefinitely in the fridge with a little love and attention.

    3 cups (450g) organic bread flour
    1 cup (160g) organic wholemeal plain flour
    1 tablespoon sea salt flakes
    1¼ cups (310ml) filtered or bottled water, approximately
    organic bread flour, extra

    SOURDOUGH STARTER

    2 teaspoons (7g) dried yeast
    1 teaspoon caster sugar
    1¼ cups (310ml) lukewarm filtered or bottled water
    1½ cups (225g) organic bread flour

    1 Make sourdough starter.

    2 On day 3, place bread flour, wholemeal flour, salt, 1 cup of the sourdough starter and the water in a large bowl of an electric mixer fitted with a dough hook. Knead on low speed for 10 minutes until you have a soft, sticky dough. (The mixture is quite wet at the beginning of mixing but becomes a soft dough by the end.)

    3 Transfer dough to an oiled large bowl; cover with a clean tea towel. Stand at room temperature for at least 12 hours or overnight.

    On day 4, dust two oven trays with

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