Sourdough flutes are what you make when you want all the satisfaction of a baguette without the stress of shaping a baguette. Long, golden, crackling crust, with a soft, open interior full of irregular holes and that unmistakeable slow-fermented flavour.
Mix in the evening. Bake in the morning. Eat with butter while still warm.
Why Sourdough Flutes?
Flutes sit somewhere between a dinner roll and a baguette, a little shorter, a little more forgiving to shape, but with all the same qualities you're after: a crust that shatters, an airy crumb, and a depth of flavour that instant yeast simply can't produce.
The overnight cold ferment does most of the work. By the time you wake up, your dough has developed flavour for hours while you slept. All that's left is to shape, proof briefly and bake.
The Steam Trick
Steam in the first 10 minutes of baking keeps the crust soft and extensible while the bread springs up in the oven. Without steam, the crust sets too quickly and the flutes can't expand properly. After 10 minutes, remove the water pan and let the dry oven heat finish crisping the crust.
It's a small step that makes a significant difference.
Serving
Sourdough flutes are at their absolute best in the 2 hours after baking, the crust is shatteringly crisp and the interior is still slightly warm and moist. Serve alongside soup, use as a base for open sandwiches, or eat as they are with good butter and a little flaky salt.
They also freeze well. Let them cool completely, wrap tightly and freeze. To serve, place directly in a 200°C oven for 8-10 minutes from frozen.
Peter, Simpel Surdej
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