Sourdough Baguettes
Learn how to bake bakery-quality sourdough baguettes at home. With a crunchy crust and light, chewy interior, these naturally fermented loaves are high in fiber and protein, making them a wholesome, everyday bread option. Perfect for sandwiches, toast, or meal prep, this step-by-step recipe ensures consistent, delicious results.
Equipment
- 1 Baking Scale
- 1 Bread Steel or Baking Stone
- 1 Bread Lame
- 1 Baker’s Couche or Sturdy Tea Towels
- 1 Transfer Peel or Lightweight Cutting Board
- 1 Baker’s Peel (optional if preheating bread stone/steel)
- 1 Folding Proofer (optional)
Ingredients
For Levain:
- 30 g Sourdough Starter
- 30 g Bread Flour
- 30 g Water
For Baguettes:
- 400 g Bread Flour
- 270 g Warm Water
- 90 g Active Levain or sourdough starter
- 8 g Sea Salt
Instructions
- Prepare the Levain (Starter Mix): In a clean jar, combine 30 grams of active sourdough starter, 30 grams of bread flour, and 30 grams of water. Stir thoroughly until all the flour is hydrated and the mixture is smooth. Cover the jar loosely and let it rest in a warm spot, ideally between 75–80ºF (24–27ºC), for 4–5 hours. You’ll know it’s ready when the levain has doubled in size and shows visible bubbles throughout, signaling active fermentation. Tip: If you’re short on time, you can skip this step and use 90 grams of fully active starter directly in the dough.
- Autolyse (Flour and Water Rest): About an hour before your levain is ready, combine 400 grams of bread flour and 270 grams of warm water in a large mixing bowl. Make a small well in the center and pour in the water. Use your hands or a dough whisk to gently mix until no dry flour remains, forming a shaggy, slightly sticky mass. Cover the bowl and let it rest in a warm area for 60 minutes. This step allows the flour to fully hydrate, improves gluten development, and enhances the bread’s flavor and texture.
- Incorporate Levain (Mixing Dough): Once your levain is bubbly and active, add it to the autolysed dough. Gently dimple the levain into the dough with your fingertips, then fold and stretch the dough several times to fully incorporate it. Cover and let the dough rest for 30 minutes. After this, sprinkle 8 grams of sea salt evenly over the surface. Press the salt into the dough with your fingers and perform a few more stretch-and-fold motions until the salt is fully dissolved and the dough feels cohesive. Rest another 30 minutes. Tip: Proper incorporation of levain and salt ensures uniform fermentation and flavor.
- Bulk Fermentation (First Rise and Folds): Place the dough in a warm environment around 78ºF (26ºC) for bulk fermentation. This first rise will generally take about 5 hours. During this time, perform 4–5 sets of stretch-and-folds spaced 30 minutes apart. To do this, gently lift one side of the dough and fold it over the center, rotating the bowl and repeating on each side. If the dough still feels slack after the last fold, add one more set. At the end of bulk fermentation, the dough should look smooth, airy, and slightly jiggly, with visible bubbles and approximately a 75% increase in volume.
- Cold Overnight Proof (Chilling for Flavor): After the bulk fermentation, cover the dough tightly and place it in the refrigerator. Allow it to cold-proof overnight or for up to 24 hours. This slow fermentation develops deeper flavor and a more complex crumb structure while making the dough easier to handle during shaping. Tip: A cold proof also makes it convenient to bake fresh bread the next day, perfect for meal prep.
- Pre-Shape Dough (Preparing for Final Shape): Lightly flour your work surface and the top of the dough. Gently loosen the dough from the bowl and turn it onto the floured surface. Divide it into four equal portions, about 185 grams each. To pre-shape, gently flatten each portion into a rough square and roll it into a tight cylinder. Place each cylinder seam-side down and allow them to rest for 30 minutes. This resting period allows the dough to relax, making the final shaping smoother and preventing tearing.
- Shape Baguettes (Forming Classic Logs): Turn each rested dough piece seam-side up and pat it into a rectangle. Fold the top half over to the center, rotate 180º, and repeat folding on the other side to form a seam. Seal the seam by pressing with the palm of your hand. Roll the dough into a long, tapered log about 14 inches long, with slightly thinner ends than the middle. Tip: Proper shaping is key for even baking and the characteristic baguette silhouette.
- Final Proof (Second Rise Before Baking): Prepare a baker’s couche or clean tea towels by lightly dusting them with flour. Lay the couche on an inverted baking sheet for stability. Fold one side under to create a “bumper” and place each shaped baguette seam-side up next to it, using small folds to separate them. Cover loosely with another tea towel and let proof for 1½ to 2 hours in a warm location or until the dough feels puffy and passes the “finger poke test,” leaving a slight indentation.
- Preheat Oven and Steam Setup: About 30 minutes before baking, place an empty cast-iron skillet on the bottom rack of your oven and preheat to 450ºF (232ºC). Boil one cup of water and keep it nearby for creating steam during baking. Proper steam is essential for achieving a glossy, crunchy crust. Tip: Avoid spilling water on your oven door, and always use heatproof gloves for safety.
- Score Baguettes (Creating Signature Slashes): Carefully transfer each proofed baguette from the couche to a lightly floured transfer peel, seam-side down. Using a curved bread lame, score each baguette with four long, overlapping slashes along its length. These cuts allow the bread to expand properly during baking and give it the classic artisan look.
- Bake Baguettes (Golden Crust Formation): Slide the scored baguettes onto your preheated bread steel or baking stone. Immediately pour the cup of hot water into the cast-iron skillet to generate steam and quickly close the oven door to trap it. Bake for 25–30 minutes or until the baguettes are a deep golden brown. To check doneness, tap the bottom of a loaf—it should sound hollow.
- Cool and Enjoy (Final Step): Carefully remove the baked baguettes from the oven and place them on a wire rack to cool completely before slicing. Cooling ensures the crumb sets properly and enhances the flavor. Once cooled, enjoy fresh with butter, cheese, or your favorite toppings.
Notes
- Keep the dough at a consistent warm temperature (75–80ºF / 24–27ºC) during fermentation for predictable results. Cooler dough will slow fermentation, while warmer dough will speed it up.
- For the best crust, create steam in the oven during the first 10–15 minutes of baking. You can use a cast-iron skillet with boiling water, or place a tray with lava rocks or damp towels.
- Always measure ingredients by weight for precision, especially flour and water. This ensures consistent hydration and texture.
- Use high-protein bread flour to develop strong gluten, which helps achieve the light, airy interior characteristic of baguettes.
- Pre-shape and rest the dough before the final shaping to relax the gluten and prevent tearing.
