Sourdough Baguette and The Weekly Menu

This super simple baguette recipe using sourdough starter only takes one rise and gives you two lovely loaves of bread for very little effort.

I made it to serve up with these delicious Herb Baked Eggs that I shared with you the other day.  This bread made perfect toast and I used the rest to make crostini, one of my favorite appetizer to serve up.

We had such a great week here in Michigan.  There was sunshine and blue skies for days on end.  I was loving it.  We spent a lot of time in the pool and grilling and eating on the deck.

Alas, the warm temps have disappeared the rain has returned and it is not supposed to get nice again for nearly a week.  Sigh........

Oh well, while it may not be nice enough for swimming it is still nice enough to grab a book and relax on the deck.  And the weather is perfect for working in the gardens which have been sorely neglected.  

I am sharing our Weekly Menu underneath which you will find this easy peasy Sourdough Baguette recipe.  Enjoy your week, practice social distancing and stay safe.

Saturday

Chicken in Lemon Cream

Sunday

Spinach and Berry Salad with Grilled Steak

Meatless Monday

Super Cheesy Mac and Cheese

Taco Tuesday

Southwestern Casserole

Wednesday

Grilled Italian Sausages with Peppers and Onions

Thursday

Grilled Chicken Breasts with Balsamic Basil Strawberry Salsa

Fish Friday

Fried Sunfish

French Fries

Cole Slaw

Sourdough Baguette

Yield: 2 loaves

Author: Wendy Klik

Prep time: Cook time: Total time:

This super simple baguette recipe using sourdough starter only takes one rise and gives you two lovely loaves of bread for very little effort.

Ingredients:

• 2 c. flour
• 1/2 c. water
• pinch of salt
• 1/2 c. sourdough starter

Instructions:

1. Place all ingredients into the large bowl of a stand mixer fitted with the paddle attachment.  Turn speed to low and mix until combined.
2. Switch to the dough hook and knead, adding a bit more flour if needed, until the dough forms into a ball but is still a little sticky to the touch.
3. Cut the ball in half and form into two baguettes.  Place onto a baking sheet, cover with a warm damp towel and allow to rise until double in size.  This may take a few hours.
4. When loaves are doubled, bake in a preheated 425* oven for 15 minutes, until golden brown.
5. Remove to cooling rack and let rest for half an hour before slicing.

Notes:

Recipe from Cultures for Health.

http://adayinthelifeonthefarm.blogspot.com/2020/05/sourdough-baguette-and-weekly-menu.html

Property of A Day in the Life on the Farm

Sourdough, Baguette, Bread, Baking, Easy

Bread

French Fusion

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