Sourdough Baguettes made with a Baguette Baker

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This is my favorite sourdough baguette recipe. The baguette baker was so easy to use and baked crispy baguettes.
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00:00 Sourdough
01:55 Baguette dough ①
03:12 Basil Paste ①
04:21 Baguette dough ②
05:16 Basil Paste ②
06:09 Baguette dough ③
07:37 Shape
10:00 Bake
10:33 Ready to Eat!
11:40 Ingredients
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[Ingredients]
◎Sourdough starter
Day 1: 60g whole wheat flour
　 　 60g lukewarm water
Day 3-: 60g all-purpose flour
　　　60g lukewarm water
◎Baguette 3 loaves
110g starter
370g bread flour
7g salt
1 tsp malt powder
190g water
18g vegetable oil
◎Basil paste
25g fresh basil
12g roasted walnuts
1 clove garlic
1/4 tsp salt
some pepper
56g olive oil
[Instructions]
◎Sourdough starter
Day 1: Combine whole wheat flour and lukewarm water in a jar. Cover with plastic wrap, and let it rest in a warm spot, about 75-80°F, for 48 hours.
Day 3-: Discard half of your starter from the jar. Add all-purpose flour and lukewarm water to the jar, and mix well. Cover and let rest for another 24 hours. Repeat this process daily until it doubles in volume in about 3 hours after mixing.
◎Baguette
1. Combine all ingredients in a large bowl. Cover with a lid, rest it for 30 minutes.
2. Gently lift and fold the edge of the dough toward the middle. Turn the bowl 45 degrees, fold the dough again, and repeat this 6 more times, a total of 8 folds. Cover with a lid and rest for another 30 minutes.
3. Repeat this folding step every 30 minutes, 3 more times.
4. Cover and leave the dough at room temperature until it rises 1.5 times. Refrigerate overnight.
5. Transfer dough to a lightly floured board, and divide in three. Cover with greased plastic. Let rest until no longer cool to touch, 30 minutes to 1 hour.
6. Loosely roll each piece of dough. Rest for 30 minutes.
7. Fold 1/4 of the long side of the dough toward the center. Rotate the dough 180 degrees and repeat the folding step.
8. Fold the dough in half and seal it with the heel of your hand. Evenly roll and stretch the dough until it measures 14 inches long.
9. Transfer loaf seam side down to baguette baker or floured couche. Let rise until nearly doubled in size.
10. Make slashes on loaves with a lame.
11. Bake at 260°C/500°F for 10 minutes with a lid. Remove the lid, and bake another 15 minutes until loaves are deep golden brown.
◎Basil paste
1. Rinse basil leaves and drain.
2. Place walnuts and garlic in a blender and grind finely.
3. Add basil, salt, pepper, and olive oil to a blender and blend until smooth.
4. Transfer to a clean jar, and pour olive oil (not listed) to cover the paste.
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[Cooking Tools]
・Panasonic steam oven Bistro NE-UBS10A bit.ly/3VdgPXI
・Vitamix E310 Explorian Blender　amzn.to/3Oo0iAP
・Emile Henry Baguette Baker　bit.ly/44BDraz
・Flour Duster　amzn.to/424K8QC
・STAUB Round Cocotte 2.75 QT, 22cm Grenadine　amzn.to/3lvjMT2
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[Music]
Epidemic Sound：www.epidemicsound.com/
[Equipment]
・Camera：Canon EOS M50
・Lens：Sigma 16mm F/1.4 DC DN
・Mic：RODE Video Micro
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Miki-Neko HANARE (subchannel)： / mikinekohanare
Instagram： / mikinekokitchen
Blog：ameblo.jp/nicky-bostonlife/
#sourdough #baguette #bread #MikiNekoKitchen

[@mikinekokitchen]

今回はバジルトーストにしましたが、私はシンプルにオリーブオイルをつけるのも好きです✨
みなさんはバゲットに何をつけて食べますか？おすすめの食べ方を教えてください😺

[@jacondicraft]

あなたのチャンネルが他のチャンネルとどれほど違うかはいつも驚きです🫢❤️
あなたのレシピは数週間、数ヶ月間私と一緒にいました。 あなたの好感の持てる性格は、他のシェフの料理ビデオで違いを生むことがよくあります🥰🥰🥰💕。
素晴らしい料理のヒントを本当にありがとうございます！！ あなたのショーは素晴らしく、私だけでなく他の多くの人がすでに恩恵を受けています。 あなたがすべてを非常に正確に説明する方法は素晴らしく、明確な指示に従って機能するので、それを模倣するのは楽しいです！ 😻😻😻
ちなみに、ティラミスはお好きですか？🙈先日、ティラミスケーキのレシピを掲載したところなんですが。🥰🥰🥰

[@user-vw9xl5bn7o]

出来立てのバゲットを楽しめるとかいいなー🧐作ってみようかなー。バゲットにはチーズを乗せて塩を振って食べるのが好きです！

[@mikinekokitchen]

チーズと塩ですか！おいしそう✨今度試してみますね😺