Sourdough Baguette Recipe

Sourdough baguette, cut in half on a wooden cutting board.

Sourdough Baguettes offer a classic twist on your usual loaf, perfect for same-day baking or enhanced flavor with overnight proofing.

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Prep Time 45

Cook Time 40

Additional Time 8

Total Time 9 25

Servings 2 baguettes

Calories 689

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.

Video

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.

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