Here’s a detailed recipe for Sourdough Baguettes—crispy crust, chewy interior, and full of that signature tangy flavor 🥖✨
🥖 Sourdough Baguettes
⏱️ Total Time: 24–30 hours (including fermentation)
🍽️ Yield: 2–3 baguettes
🧾 Ingredients
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Active sourdough starter – 100 g (fed and bubbly)
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Water – 375 g (1½ cups + 2 tablespoons), lukewarm
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Bread flour – 500 g (4 cups)
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Salt – 10 g (1½ teaspoons)
Optional for shaping: cornmeal or flour to dust baking surface
👩🍳 Directions (Step-by-Step)
Step 1: Mix the Dough
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In a large bowl, combine starter and water. Stir to dissolve the starter.
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Add flour and salt. Mix until all flour is hydrated.
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Cover with a cloth and let rest for 30 minutes (autolyse).
Step 2: Knead / Stretch & Fold
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After resting, perform a stretch and fold every 30 minutes for 2 hours (4–5 sets).
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Dough should become smooth, elastic, and slightly tacky.
Tip: Wet your hands to prevent sticking during stretch and folds.
Step 3: Bulk Fermentation
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Cover the dough and let it ferment at room temperature for 4–6 hours, until roughly doubled in size.
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Perform one final stretch and fold halfway through bulk fermentation.
Step 4: Pre-shape and Bench Rest
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Turn dough onto a lightly floured surface.
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Divide into 2–3 equal pieces.
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Pre-shape each into a loose log.
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Cover and rest for 20–30 minutes.
Step 5: Shape Baguettes
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Gently flatten each pre-shaped log into a rectangle.
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Fold long edges toward the center and roll gently into a baguette shape.
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Place on a floured couche, parchment, or baking tray with seam side down.
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Cover and proof for 1–2 hours at room temperature (until puffy but not over-proofed).
Step 6: Preheat Oven
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Preheat oven to 475°F / 245°C.
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Place a baking stone or tray inside for heat retention.
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Place a small pan of water on the bottom rack for steam (creates a crispy crust).
Step 7: Score the Baguettes
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Using a sharp razor or bread lame, make 3–4 diagonal slashes along each loaf.
Step 8: Bake
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Transfer baguettes to the hot stone or tray.
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Bake 20–25 minutes, until golden brown and hollow-sounding when tapped.
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Optional: Remove steam tray in the last 10 minutes for extra crispiness.
Step 9: Cool
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Transfer baguettes to a wire rack and cool at least 1 hour before slicing.
🌟 Tips for Perfect Sourdough Baguettes
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Use a strong bread flour for better gluten development.
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Hydration around 75% gives a light, open crumb.
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Steam in the oven ensures a crispy, crackly crust.
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Don’t rush proofing; under-proofed loaves are dense, over-proofed collapse.
🔁 Variations
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Whole Wheat Sourdough: Replace up to 25% of flour with whole wheat.
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Seeded Baguettes: Roll shaped loaves in sesame, poppy, or flax seeds.
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Garlic Herb: Add dried herbs or roasted garlic to the dough.
❄️ Storage
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Keep at room temperature for 2 days in a paper bag.
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Freeze fully cooled baguettes in foil for up to 1 month.
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Reheat in a 350°F / 175°C oven for 10–12 minutes to refresh crust.