Easy Sourdough Baguette Recipe
Tina BevkIf you’re tired of making the same old sourdough loaf, these Sourdough Baguettes are a perfect way to switch things up. The dough is very similar to your regular sourdough bread, but the classic baguette shape makes it exciting again. You can make them in the same day if you’re short on time or let them cold-proof overnight for even more flavor.
With a chewy crust, airy interior, and the tangy flavor you love from sourdough, these baguettes are ideal for sandwiches, appetizers, or simply dipping in olive oil.
Sourdough Baguette Recipe
Ingredients
For Levain:
- 25 grams water
- 25 grams all-purpose flour
- 15 grams soudough starter active
For Dough:
- 350 grams all-purpose flour
- 210 grams water
For Mixing Levain + Dough:
- 10 grams water a splash
- 7 grams salt
Instructions
- Levain: Mix water, flour, and starter in a small bowl. Cover and let sit at room temperature for about 5 hours, or until bubbly and active.
- Autolyse: Four hours after starting the levain, combine the dough ingredients (flour and water) in a separate bowl. Mix until no dry flour remains. Cover and rest for 1 hour.
- Mix: Add the levain, salt, and a splash of water to the autolyse dough. Mix thoroughly with wet hands. Knead in the bowl for a few minutes until smooth and elastic. Cover with an airtight lid or plastic wrap.
- Bulk Fermentation: Let the dough ferment for 4-6 hours at room temperature. Perform 2-3 sets of stretch-and-folds during the first 1-2 hours at 30-minute intervals. Then, let the dough rest undisturbed for the remainder of the bulk fermentation.
- Divide and Preshape: Gently turn the dough onto an unfloured surface and divide it into two equal pieces. Preshape each into a round shape and let them rest, uncovered, for about 35 minutes.
- Proof: Let the baguettes proof for 1-2 hours at room temperature until they pass the poke test.
- Bake: Preheat the oven to 450°F (230°C) with your baking surface inside to heat up. Add a shallow tray for water on the bottom rack. Transfer the baguettes to parchment paper, score them with three overlapping slashes, and place them in the oven. Pour boiling water into the tray to create steam.Bake for 20 minutes, then remove the water tray and bake for another 20 minutes until golden brown. Cool completely on a wire rack before slicing.
Notes
- make sure to create enough steam during baking—it’s the secret to getting that crispy crust! If you don’t have a tray for water, you can spray the oven walls with water right after placing the baguettes inside.
- handle the dough gently during shaping—overworking it can knock out the air bubbles, which are key to that airy baguette crumb.
Nutrition
Ingredients
Levain
- Water: Activates your starter and kickstarts fermentation.
- All-purpose flour: Provides structure and feeds the starter.
- Starter: The base for that tangy sourdough flavor, and it makes the bread rise and ferment.
Dough
- All-purpose flour: Creates a light, chewy crumb.
- Water: Hydrates the dough and contributes to its elasticity.
- Salt: Enhances flavor and strengthens the gluten structure.
See recipe card for quantities.
How to Make Sourdough Baguettes
Levain: Mix water, flour, and starter in a small bowl. Cover and let sit at room temperature for about 5 hours, or until bubbly and active.
Autolyse: Four hours after starting the levain, combine the dough ingredients (flour and water) in a separate bowl. Mix until no dry flour remains. Cover and rest for 1 hour.
Mix: Add the levain, salt, and a splash of water to the autolyse dough. Mix thoroughly with wet hands. Knead in the bowl for a few minutes until smooth and elastic. Cover with an airtight lid or plastic wrap.
Bulk Fermentation: Let the dough ferment for 4-6 hours at room temperature. Perform 2-3 sets of stretch-and-folds during the first 1-2 hours at 30-minute intervals. Then, let the dough rest undisturbed for the remainder of the bulk fermentation.
Divide and Preshape: Gently turn the dough onto an unfloured surface and divide it into two equal pieces. Preshape each into a round shape and let them rest, uncovered, for about 35 minutes.
Shape: Form each piece into a baguette by rolling it gently into a long, narrow shape. Dust a kitchen towel with flour and place the shaped baguettes seam-side up for proofing.
Proof: Let the baguettes proof for 1-2 hours at room temperature until they pass the poke test.
Bake: Preheat the oven to 450°F (230°C) with your baking surface inside to heat up. Add a shallow tray for water on the bottom rack. Transfer the baguettes to parchment paper, score them with three overlapping slashes, and place them in the oven. Pour boiling water into the tray to create steam.
Bake for 20 minutes, then remove the water tray and bake for another 20 minutes until golden brown. Cool completely on a wire rack before slicing.
Hint: make sure to create enough steam during baking—it’s the secret to getting that crispy crust! If you don’t have a tray for water, you can spray the oven walls with water right after placing the baguettes inside.
Baking Schedule
Same-Day Baking Schedule
7:00 AM: Mix the levain and set it aside to ferment for about 5 hours.
12:00 PM: Mix the autolyse ingredients (flour and water) and let rest for 1 hour.
1:00 PM: Add the levain, salt, and splash of water to the autolyse dough. Mix and knead until smooth. Start bulk fermentation.
1:30 PM – 2:30 PM: Perform 2-3 sets of stretch-and-folds, spaced 30 minutes apart.
2:30 PM – 5:30 PM: Let the dough rest for the remainder of bulk fermentation (around 3 hours or until nearly doubled).
5:30 PM: Divide and preshape the dough. Let rest for 35 minutes.
6:05 PM: Shape into baguettes and let proof for 1-2 hours.
7:30 PM: Preheat the oven to 450°F (230°C).
7:45 PM: Bake for 20 minutes with steam, then another 20 minutes without steam.
8:25 PM: Cool for 30 minutes and serve by 9:00 PM.
Overnight Cold Proof Schedule
12:00 PM (Day Before): Mix the levain and set it aside to ferment for about 5 hours.
5:00 PM (Day Before): Mix the autolyse ingredients (flour and water) and let rest for 1 hour.
6:00 PM (Day Before): Add the levain, salt, and splash of water to the autolyse dough. Mix and knead until smooth. Start bulk fermentation.
6:30 PM – 7:30 PM (Day Before): Perform 2-3 sets of stretch-and-folds, spaced 30 minutes apart.
7:30 PM (Day Before): Let the dough rest for another hour, then transfer it to the fridge for cold proofing overnight.
8:00 AM (Next Day): Remove the dough from the fridge and let it come to room temperature for 1-2 hours.
10:00 AM: Divide, preshape, and rest the dough for 35 minutes.
10:35 AM: Shape into baguettes and let proof for 1-2 hours.
12:00 PM: Preheat the oven to 450°F (230°C).
12:15 PM: Bake for 20 minutes with steam, then another 20 minutes without steam.
12:55 PM: Cool for 30 minutes and serve by 1:30 PM.
Substitutions & Variations
- Add seeds: Sprinkle sesame or poppy seeds on top after scoring for extra texture and flavor.
- Make it cheesy: Add shredded Parmesan to the dough or sprinkle it on top before baking.
- Whole grain twist: Replace some all-purpose flour with whole wheat or rye for a nuttier flavor.
💭Crucial Success Tips
Handle the dough gently during shaping—overworking it can knock out the air bubbles, which are key to that airy baguette crumb.
FAQ
Yes, replace up to 25% of the all-purpose flour with whole wheat. The texture will be slightly denser but still delicious.
You can use 50g of starter directly in the dough, but the levain method gives a more controlled rise and flavor development.
More Sourdough Recipes
How To Store Sourdough Baguettes
Store leftover baguettes in a kitchen towel at room temperature for up to 2 days.
For longer storage, slice and freeze them in an airtight bag for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-7 minutes to bring back the crust’s crispness.
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Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
