Sourdough Baguette Recipe
Crispy, crunchy crust with an airy, soft interior. Let's make homemade sourdough baguettes!
Servings: 3 baguettes
Equipment
- Baking sheets
- Tea towels or couche
- Digital kitchen scale
Ingredients
- 330 grams warm water
- 10 grams salt
- 150 grams active, bubbly sourdough starter
- 500 grams bread flour
Instructions
- Mix the dough: In a large bowl, combine the 330 grams tepid water, 10 grams salt, 150 grams active sourdough starter, and 500 grams bread flour. Mix until a cohesive, shaggy dough forms. Cover the bowl and let the dough rest for 30 minutes (this rest helps hydrate the flour and begins gluten development).
- Build structure: Knead the dough briefly (about 3–5 minutes) using a stand mixer on medium-low or your hands until it begins to smooth out. Then begin a series of stretch-and-folds: every 30 minutes, gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat 3–4 times per round. Cover back up and let rest.Perform at least 4 sets of stretch-and-folds total, about 30 minutes apart. By the end, the dough should feel smooth, strong, and elastic. This process should take 2-3 hours total.
- Bulk ferment: After the final stretch-and-fold, let the dough rest at room temperature for about 1 hour. It should look slightly puffed and feel airy, but still have enough strength to hold its shape.
- Refrigerate overnight: Cover the dough tightly and transfer it to the refrigerator. Let it rest overnight (or up to 24 hours). This slow fermentation develops flavor and makes the dough easier to handle and shape.
- Shape: Turn the chilled dough out onto a lightly floured surface and divide it into 3 equal pieces. Gently shape each piece into a ball, pulling towards you to build some tension. Dust each dough ball with a little flour and let rest for 30 minutes, uncovered.Turn the dough balls over so the flour-dusted side is now facing your work surface. Working with one piece at a time, gently stretch the dough into an oval. Fold the bottom third up and top third down , then fold the dough in half and place seam-side down. Roll dough into a cylinder, sealing the seam as you go. Use your hands to gently roll and elongate the dough, tapering the ends slightly to form a classic baguette shape. (See shaping photos in the blog post above for guidance.)
- Proof: Place the shaped baguettes between well-floured towels (or a couche), creating folds in the fabric to support their shape. You can use wine bottles or cookbooks to support the sides, if you like. Cover and let proof at room temperature for 1–2 hours, until slightly puffy but not overly soft. If you press them gently, the dough should spring back.
- Bake: Preheat your oven to 425° F. Transfer the baguettes carefully to a parchment-lined or flour-dusted baking sheet. Using a sharp blade, score each baguette with several diagonal slashes.For steam, place a separate baking sheet on the lower rack while preheating. Add a handful of ice cubes to the hot pan right after loading the baguettes into the oven.Bake for 25–30 minutes, or until the baguettes are deeply golden brown with a crisp crust. Cool on a wire rack before slicing.
Notes
When shaping baguettes, make them as long or short as you like. See step-by-step shaping photos in the recipe post above.