Usuba
Wheat Baguette with Raisins
Crispy sourdough baguette with raisins. To achieve a crispy crust, it is recommended to place a bowl of water on the bottom of the oven under the baking sheet. Do not open the oven during the first ten minutes of baking — this is when the crust forms.
- Total
- 130 min
- Standard serving
- 224.7 g
Ingredients
Total 4
Instructions
- 1
Step 1
Prepare the starter. Dissolve 30 g of flour in 30 ml of water, stir and place in a warm place for 3–4 hours. When the mixture starts to bubble, add another 20 g of flour and 20 ml of water, stir until smooth.
Leave the starter for another 3–4 hours until bubbles appear. The finished starter can be stored in the refrigerator for several days, feeding it periodically with equal parts flour and water.
- 2
Step 2
Mix 500 g of flour with 250 ml of water — you will get a starter. Leave it in a warm place for 20–30 minutes for fermentation.
- 3
Step 3
Add yeast, starter culture, and raisins to the sponge. Knead the dough by hand or in a mixer until smooth and elastic. The dough should not stick to your hands or the mixer walls. If needed, add a little more flour.
- 4
Step 4
Divide the dough into two parts. Shape each into a ball, cover with a towel and let rest for 10 minutes.
Shape each ball into a baguette form. Place on a baking sheet lined with parchment paper and leave in a warm place for 1 hour.
Before baking, brush the surface of the baguettes with water and make 2–3 cuts on each one.
- 5
Step 5
Place the baking sheet in a preheated oven at 250 °C for 20 minutes. Do not open the oven during the first 10 minutes.
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