Easy Sourdough Baguette Recipe

If you’re tired of making the same old sourdough loaf, these Sourdough Baguettes are a perfect way to switch things up.

You can make them in the same day if you’re short on time or let them cold-proof overnight for even more flavor.

For Levain: – water – all-purpose flour – soudough starter

ingredients

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.

Add the levain, salt, and a splash of water to the autolyse dough. Mix thoroughly with wet hands.

Mix

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.

Swipe up for full recipe!