A delightful twist on traditional sourdough bread, these baguettes are perfect for any occasion.
Add the salt, warm water, bread flour, and sourdough starter to the bread machine pan in the order listed.
Ensure the water is warm but not hot to activate the starter effectively.
Set the bread machine to the dough cycle and start.
Check the dough after a few minutes of mixing to ensure the consistency is correct; it should be smooth and elastic.
Once the cycle is complete, transfer the dough to a floured surface.
Use a light dusting of flour to prevent sticking without altering the dough's moisture balance.
Divide the dough into two equal portions and shape each into a baguette.
Roll the dough gently to avoid deflating the air bubbles for a light texture.
Sprinkle cornmeal on a baking sheet and place the baguettes on it.
Cornmeal prevents sticking and adds a delightful crunch to the crust.
Cover the baguettes with plastic wrap and let them rise in a warm place until doubled in size.
A warm, draft-free environment is ideal for proofing the dough.
Preheat the oven to 375°F and place a shallow pan of hot water on the lower rack.
The steam from the water helps create a crispy crust on the baguettes.
Make shallow slashes on the tops of the baguettes using a razor blade.
Hold the blade at an angle for clean, professional-looking slashes.
Bake the baguettes for 30-40 minutes, removing the water pan after 15 minutes.
Rotate the baking sheet halfway through for even baking.
Cool the baguettes on a wire rack before serving.
Cooling allows the crust to set and the interior to finish cooking.
Serve the baguettes warm or at room temperature, and enjoy!
Pair with your favorite spreads or dips for a delightful treat.
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