Baguette with sun-dried tomatoes on sourdough

Description

Very tasty baguettes that are great with meat or just like that with butter, lovely. For baguettes, we need sun-dried tomatoes, purchased or homemade.

Cooking

Step 1

First, refresh the starter. Mix everything well, cover and leave for 6-8 hours at room temperature.

Step 2

Leaven. Mix all the ingredients, cover and leave for fermentation for 12-16 hours.

Step 3

Put the tomatoes on a strainer to drain excess oil from them and chop finely. Pour flour into a large cup, add salt, yeast, sourdough, chopped tomatoes, butter and 200 grams of water. Knead the dough, add the rest of the water if necessary, you should get a soft, slightly sticky dough. Knead with a food processor for 8-10 minutes, or by hand for 15-20 minutes.

Step 4

Put the dough in a cup, cover it tightly and let it rise for 90 minutes (2.5 hours without yeast). After 30 and 60 minutes, fold the dough "Stretch and fold" (no yeast after 50 and 100 minutes). After 90 minutes (without yeast 2.5 hours), do not knead the dough anymore, but put it on a table sprinkled with flour, carefully stretch it to the length of the baking sheet, and twist the baguette in a spiral.

Step 5

Cover a baking sheet with baking paper, sprinkle the paper with flour, best of all corn mixed with wheat and put a baguette on it, which is also sprinkled with flour. Cover the baguette and let it rise for 30-45 minutes (90-120 minutes without yeast).

Step 6

Preheat the oven to 250°. When the baguette is ready, put it in the oven, do not forget the steam. Bake for 10 minutes, then open the door and release steam, reduce the temperature by 200 ° and bake until a beautiful ruddy color for 15-20 minutes. Cool on a wire rack.