Sourdough Baguettes Recipe

There’s nothing quite like the aroma of freshly baked sourdough bread filling the kitchen. With its crisp golden crust, soft airy crumb, and complex tangy flavor, a sourdough baguette is the perfect balance of rustic tradition and French elegance.

Unlike store-bought loaves, sourdough baguettes are naturally leavened with an active starter, making them more digestible and rich in flavor. They do take time, but the result is absolutely worth the effort—especially when you slice into that crunchy crust.

Whether you’re serving it with cheese, soups, or simply enjoying it with butter, sourdough baguettes are a versatile classic that elevates any meal. Let’s dive into how you can make them at home.

Cooking Time and Serving

• Preparation Time: 20 minutes (active) + fermentation & proofing time (~12–18 hours)

• Cooking Time: 25–30 minutes

• Total Time: 13–19 hours (including fermentation)

• Servings: Makes 3 medium baguettes

Ingredients

• 500 g (4 cups) bread flour

• 350 g (1 ½ cups) water, room temperature

• 100 g (½ cup) active sourdough starter (fed and bubbly)

• 10 g (2 tsp) salt

• Extra flour for shaping

• Ice cubes (for creating steam during baking)

How to Make

1. Mix the Dough

   • In a large bowl, combine the flour and water. Mix until no dry flour remains. Cover and let rest (autolyse) for 30–45 minutes.

2. Add Starter and Salt

   • Add the sourdough starter and salt to the dough. Mix well until fully incorporated.

3. Bulk Fermentation

   • Cover the bowl and let the dough ferment at room temperature for 4–6 hours. During the first 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes.

4. Cold Retardation

   • After bulk fermentation, cover the dough and place it in the refrigerator overnight (8–12 hours) for flavor development.

5. Divide and Pre-Shape

   • Turn the dough onto a lightly floured surface. Divide into 3 equal portions. Pre-shape each portion into a loose oval and let rest for 20 minutes.

6. Shape into Baguettes

   • Flatten each oval slightly, fold lengthwise, and gently roll into a long baguette shape. Place on a floured couche or parchment-lined tray.

7. Final Proof

   • Cover and let rise at room temperature for 45–90 minutes, or until puffy but not over-proofed.

8. Preheat and Score

   • Preheat oven to 475°F (245°C) with a baking stone or steel inside. Place a tray at the bottom of the oven. Score the baguettes with a sharp blade.

9. Bake with Steam

   • Slide the baguettes onto the hot stone/steel. Immediately toss a handful of ice cubes into the bottom tray to create steam. Bake for 25–30 minutes until deep golden brown.

10. Cool and Serve

    • Transfer to a wire rack and let cool at least 30 minutes before slicing.

Notes

• The sourdough starter must be active and bubbly before using. Feed it 4–6 hours before mixing.

• Steam is key to achieving that crisp baguette crust. If you don’t have ice cubes, spritz the oven walls with water after loading.

• For a stronger tang, extend the cold fermentation up to 24 hours.

• Baguettes are best eaten fresh but can be frozen and reheated.

FAQs

Q: Can I use whole wheat flour?
A: Yes, substitute up to 20–30% with whole wheat flour for extra flavor and nutrition.

Q: My baguettes are flat—what went wrong?
A: Likely over-proofing or weak gluten development. Make sure your dough passes the “windowpane test.”

Q: Do I need a baking stone?
A: It helps achieve a crisp crust, but you can also bake on an inverted baking sheet.

Q: How do I store sourdough baguettes?
A: Keep at room temperature in a paper bag for up to 2 days. For longer storage, freeze and reheat.

Nutrition (per serving – 1/6 of recipe)

Disclaimer

This recipe is meant for home baking enjoyment. Always consume bread in moderation as part of a balanced diet. If you have gluten intolerance, wheat allergies, or sourdough sensitivities, please avoid or substitute with suitable alternatives.