Yield: 2 Baquettes
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Dry yeast; OR |
| 1 \N | Cake fresh yeast; crumbled |
| 2 tablespoons | Granulated sugar |
| ½ cup | Warm water |
| 1½ cup | Sourdough starter |
| 1 cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
| 2 teaspoons | Salt |
| 6 cups | Unbleached flour, as needed |
| \N \N | Cornmeal (optional) |
Place the yeast, sugar and warm water in a mixing bowl. Allow mixture to sit about 5 minutes, or until the yeast has dissolved. Add the sourdough starter, hazelnuts and salt. Add flour, 1 cup at a time, until a stiff dough is formed. Turn out onto a floured surface and knead for 10 minutes. Place dough in a well-oiled bowl. Cover with plastic wrap and let rise until doubled in bulk (about 1 hour). Punch down dough and turn out onto a floured surface. Divide dough in two.
Shape into long baguettes and place on a well-oiled baking sheet sprinkled with cornmeal (optional). With a sharp knife or a razor blade, make 3-4 diagonal slashes across the top of each loaf. Let rise in warm place for 40 minutes. Bake in a 400 oven for 20-25 minutes or until loaves are golden brown and sound hollow when tapped. Cool on a wire rack.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board