@sourdoughduffy: Sourdough baguettes are tough!!! Here are some of the most important factors to consider when making sourdough baguettes. 1. Sourdough starter is a crucial component in making sourdough baguettes. The starter is a live culture of wild yeast and bacteria that help to ferment the dough and develop the unique sourdough flavour. It is essential to maintain a healthy and active starter. 2. The right type of flour is essential. High-quality flour with a high protein content is best suited for making baguettes. It gives the dough structure and a good rise. You can also add a small amount of rye flour to the dough to add flavour and improve the extensibility. 3. Autolyse is a rest period during which the flour and water are mixed, and then left to rest for 20-30 minutes. During this time, the flour absorbs the water, and the gluten begins to develop. This step helps to improve the dough's texture and flavour. 4. The development of the dough is a crucial step in making sourdough baguettes. The dough should be kneaded for a long time about 10-15 minutes until it is elastic and smooth. This step helps to develop the gluten, which is responsible for the bread's structure and texture. 5. Proofing is the process of allowing the dough to rise before baking. This step is essential to develop the flavour and texture of the bread. The dough should be allowed to rise for at least 2-3 hours (depending on inoculation) or until it has doubled in size. 6. Shaping is another crucial step in making baguettes. The dough should be divided into equal portions and then rolled into long, thin shapes. Shaping requires practice and skill, as it is important to achieve the correct tension in the dough to create the baguette's shape. 7. Scoring is the process of cutting the dough with a sharp blade just before baking. This step helps to control the dough's expansion during baking and creates the characteristic "ear" on the baguette's crust. 8. Baking is the final step in making sourdough baguettes. The bread should be baked at a high temperature, around 460°F (240°C), for 24-28 minutes, or until the crust is golden brown and crispy. If you liked these tips, check out my full sourdough baguette recipe and detailed instructional video on YT and on my blog. matthewjamesduffy .com @Sourdough Tips and Tricks #SourdoughBaguettes #HomemadeBread #BreadMaking #SourdoughStarter #BreadTips #BreadBaking #sourdough

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Sunday 26 February 2023 18:48:11 GMT