Low Sodium Sourdough Baguette
Discover the art of mastering a *Low Sodium Sourdough Baguette*, a healthier twist on the classic French staple. This recipe showcases the natural tanginess of a vibrant sourdough starter without relying on added salt, making it perfect for those on a low-sodium diet. With just four simple ingredients—active sourdough starter, unbleached bread flour, water, and an optional touch of honey for subtle sweetness—this baguette achieves a crisp, golden crust and a chewy, airy crumb. The step-by-step process includes essential sourdough techniques like the autolyse stage and stretch-and-folds for optimal gluten development, followed by a slow fermentation that enhances both texture and flavor. Serve these delicate, salt-free baguettes fresh from the oven as a side to soups, salads, or as the foundation for your favorite sandwich. Perfect for home bakers seeking an artisan bread experience with a heart-healthy twist!
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Ingredients
- 150 grams Active sourdough starter
- 500 grams Unbleached bread flour
- 350 ml Water
- 10 grams Honey (optional, for flavor balance)
Directions
Step 1
Step 1: In a large mixing bowl, combine the active sourdough starter, water, and honey (if using). Stir until dissolved.
Step 2
Step 2: Gradually add the bread flour, mixing with your hand or a wooden spoon until a shaggy dough forms.
Step 3
Step 3: Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse stage).
Step 4
Step 4: After the rest, perform your first set of stretch-and-folds. Grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat until all four sides have been stretched and folded. Cover and rest for 30 minutes.
Step 5
Step 5: Repeat the stretch-and-fold process three more times, with 30-minute intervals between each session. This helps develop gluten and structure.
Step 6
Step 6: After the final stretch-and-fold, let the dough bulk ferment at room temperature until it has doubled in size (this can take 4 to 6 hours depending on the temperature).
Step 7
Step 7: Once doubled, gently turn the dough out onto a lightly floured work surface. Divide it into three equal pieces and shape each piece into a rough log. Let the dough rest for 20 minutes, covered with a towel.
Step 8
Step 8: Shape each piece into a baguette by flattening it into a rectangle, folding the top edge to the center, and rolling it tightly into a log. Pinch the seam to seal.
Step 9
Step 9: Place the shaped baguettes on a floured couche or parchment paper-lined baking tray. Cover and let them proof for 1 to 2 hours, or until puffy.
Step 10
Step 10: Preheat your oven to 475°F (245°C) with a baking stone or steel placed in the center rack. Place a shallow pan at the bottom of the oven for steaming.
Step 11
Step 11: When ready to bake, score the baguettes with a sharp blade to allow for oven spring. Transfer them onto the hot baking stone or tray.
Step 12
Step 12: Pour a cup of hot water into the pan at the bottom of the oven to create steam, then quickly close the door.
Step 13
Step 13: Bake for 20 minutes, then reduce the oven temperature to 450°F (230°C) and bake for another 10 minutes, or until the baguettes are golden brown and sound hollow when tapped.
Step 14
Step 14: Allow the baguettes to cool on a wire rack for at least 30 minutes before slicing and serving.
Nutrition Facts
| Serving size | (1015.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1925.5 |
| Total Fat 5.8g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 22.6mg | 0% |
| Total Carbohydrate 404.7g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 9.7g | |
| Protein 61.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 104.3mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 535.2mg | 0% |
Source of Calories