Homemade Ube Sourdough Baguettes!

520g Bread Flour
375g Warm Water
100g Starter
20g-30g Ube Powder
12g Salt

1. Combine flour and active starter. Fold in the ube powder, flour, and salt. Let rest for 30 minutes than do 2-3 hours of stretching and folding every 30 minutes.

2. Bulk ferment for 8 hours or until almost doubled in size.

3. Cut dough in half or thirds and shape into a ball. Rest for 30 minutes. Shape into baguette.

4. Place on parchment lined baking tray dusted with rice flour. Dust rice flour on top.

5. Place tea towel over top and cold ferment in fridge for at least 18 hours.

6. Heat oven to 500°F. Place oven racks in the center of the oven, one right over the other making sure there’s enough room for a small pan or baking tray.

7. Add baguettes to the oven on the top rack then add a baking tray with ice cubes to the lower rack. Lower temp to 450°F and bake for 30-40 minutes depending on the size of the baguettes. Watch the baking tray and pull it once it has gone dry and the baguettes have sprung up.

8. Remove once crusty and cool for an hour.