Seeded Sourdough Baguettes
Makes 2 baguettes
1-1 / 2 cups sourdough starter (recipe follows)
3 to 3-1 / 2 cups bread flour
1 teaspoon salt
1 cup warm water (100o to 110oF)
1 tablespoon olive oil
2 tablespoons sesame seed
1 tablespoon poppy seed
2 teaspoons cumin seed
2 teaspoons mustard seed (optional)
Stir sourdough starter before measuring. Measure out 1-1 / 2 cups starter and bring to room temperature.
In a large bowl, combine 2 cups flour and salt. Gradually add water, olive oil, and starter to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in lightly greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; remove to floured surface. Divide dough in half; roll each to 13 x 6-inch rectangle. Roll up tightly from long end as for jelly roll. Pinch seams and ends to seal. Taper ends by rolling back and forth. Brush all surfaces with water; roll in seed mixture, coating completely. Place; seam sides down, on lightly oiled baguette pan or large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
With sharp knife, cut 3 slashes (1 / 4-inch deep) lengthwise down center, cutting at a slight diagonal. Bake at 425oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. Serve with additional olive oil for dipping.
3-1 / 2 cups bread flour
1 envelope FLEISCHMANN’S Active Dry Yeast
2 cups warm water (100o to 110oF)
In a large plastic, ceramic or stainless steel container with tight-fitting cover, combine flour and undissolved yeast. Gradually add warm water to flour mixture; stir until smooth. Cover; let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate.
To replenish and keep starter alive: Once a week, stir in equal amounts of flour and warm water (100o to 110oF). Stir until smooth. Cover; let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use. Stir before using. If not used in one week, remove 1 cup starter and follow directions for replenishing.
Serving size: 1 slice (1 / 24 of recipe; 1.6 ounces)
Calories 100; Total fat 1.5 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 105 mg; Carbohydrates 18 g; Dietary fiber < 1 g; Sugars 1 g; Protein 4 g