Dragon tail baguettes! How cool are these!
This new shape comes from Susan at Wild Yeast, who very kindly posted these video instructions…
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I began with my shaped dough formula:
- 300g active sourdough starter (fed at a ratio of one cup water to one cup flour)
- 580g cold water
- 500g bakers/bread flour
- 500g Semola Rimacinata di Grano Duro (remilled durum wheat semolina flour)
- 18g fine sea salt
Note: don’t be tempted to use fine or coarse semolina instead of remilled semolina (durum wheat) flour – the former is too coarse and won’t absorb enough water, and you’ll end up with a soggy mess. If you can’t find the rimacinata, you might want to substitute more bread flour in its place.
The proven dough was shaped into baguettes and allowed to prove a second time. Just before baking, they were snipped with kitchen scissors and folded over as shown in Susan’s video clip above…
The finished loaves are crunchy and perfect for sharing. This epi variation makes a wonderful dinner party bread and a great conversation starter!