Sourdough Baguettes

Ingredients

Levain (make night before)

Build 8-12 hours ahead

• 50g (¼ cup) Active sourdough starter
• 100g (¾ cup) Bread flour
• 100g (scant ½ cup) Water

Main Dough

High-hydration artisan dough

• 350g (2¾ cups) Bread flour
• 50g (⅓ cup) All-purpose flour
• 300g (1¼ cups) Water
• 10g (2 tsp) Fine sea salt
• 250g (all) Levain (all from above)

Total flour: 500g

Hydration: 75%

Pro tip: Use cool water (65°F) to control fermentation speed and develop maximum flavor.

Equipment

Method

Build the Levain

The levain is built the night before and ferments overnight to develop flavor and strength.

1. Mix the levain. Mix sourdough starter, flour, and water until combined. Cover and ferment at room temp 8-12 hours until bubbly and doubled.
2. Check readiness. The levain is ready when it has doubled in size, has a domed top, and passes the float test.

Wait: 8-12 hours

Autolyse

The autolyse allows the flour to fully hydrate and begins gluten development before mixing.

1. Combine flour and water. Combine bread flour, AP flour, and water in a large bowl. Mix until no dry flour remains.
2. Rest. Cover and rest for 30 minutes while the levain finishes.

Wait: 30 min

Mix the Dough

Incorporate the levain and salt into the autolysed dough.

1. Add levain and salt. Add all of the levain and the salt to the autolysed dough.
2. Incorporate fully. Squeeze and fold the dough until the levain and salt are fully incorporated, about 3-4 minutes. The dough will become more cohesive.

Bulk Fermentation

During bulk fermentation, the dough develops strength through stretch and folds while the wild yeast ferments the dough.

1. First stretch and fold. After 30 minutes, perform a set of stretch and folds: grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90° and repeat 4 times.
2. Continue stretch and folds. Perform stretch and folds every 30 minutes for the first 2 hours (4 sets total).
3. Complete bulk fermentation. After the final fold, let the dough rest undisturbed for the remaining 1-2 hours. Total bulk fermentation time is 3-4 hours. The dough should increase about 50% in volume.

Wait: 3-4 hours

Divide & Preshape

Dividing and preshaping sets up the final shape and allows the gluten to relax.

1. Turn out and divide. Turn the dough onto a lightly floured surface. Divide into 3 equal pieces (approximately 265g each) using a bench scraper.
2. Preshape into rounds. Preshape each piece into a loose round by folding the edges to the center and flipping seam-side down.
3. Bench rest. Cover with a clean towel and rest for 20 minutes (bench rest) to allow the gluten to relax.

Wait: 20 min

Shape the Baguettes

Proper shaping creates the classic elongated form and surface tension for great oven spring.

Baguette Shape (recommended)

1. Flatten into rectangle. Working with one piece at a time, gently flatten into a rectangle about 6 inches wide.
2. Fold to center. Fold the long edges to the center, pressing gently to seal.
3. Roll into cylinder. Starting from one end, roll into a tight cylinder, about 14-16 inches long. Apply even pressure to create consistent thickness and good surface tension.
4. Transfer to couche. Place seam-side down on a well-floured couche (linen cloth), creating pleats between each baguette to support their shape during proofing.

Proof & Bake

The final proofing and proper steam are essential for achieving that shattering crust and open crumb.

Oven: 245°C / 475°F. Internal temperature when done: 96-99°C / 205-210°F.

Steam Baking (recommended)

Steam creates the crisp, blistered crust characteristic of French baguettes.

Equipment: Baking stone,Steam pan

1. Final proof. Cover and proof for 1.5-2 hours until expanded. Use the poke test: the indent should spring back slowly but not completely.
2. Preheat oven. Preheat oven to 475°F (245°C) with a baking stone on the middle rack and an empty steam pan on the bottom rack for at least 45 minutes.
3. Score the baguettes. Transfer baguettes to a peel or inverted baking sheet. Hold your lame at a 30-45° angle and make 3-4 swift, overlapping diagonal cuts about ¼ inch deep.
4. Load and steam. Slide baguettes onto the hot stone. Immediately pour 1 cup boiling water into the steam pan and close the door quickly.
5. Bake. Bake for 20-25 minutes until deep golden brown. Rotate halfway through for even browning. Internal temperature should reach 205-210°F.
6. Cool. Transfer to a wire rack and let cool for at least 15 minutes before slicing. The crust will crackle as it cools.

Dutch Oven

Baguettes cannot be baked in a Dutch oven due to their long, narrow shape.

Equipment: Not applicable

1. Not recommended. Baguettes are 14-16 inches long and cannot fit in a standard Dutch oven. Use the steam baking method instead.

Note: Steam is critical for crust. Without it, crust sets too early and baguettes can't expand fully.

Storage

• Room temperature: Best eaten same day. Can be refreshed in 400°F oven for 5 minutes.
• Frozen: Freeze in airtight bag for up to 2 months. Thaw and refresh in a hot oven.

Refresh day-old baguettes in a 400°F oven for 5-8 minutes to re-crisp the crust.

Frequently Asked Questions

Why didn't my baguettes get ears?

Ears form when the scoring is made at the right angle (30-45°) and the dough has good oven spring. Make sure your oven is fully preheated, you have adequate steam, and your scoring is swift and confident.

My crust is soft, not crispy. What went wrong?

Soft crust usually means not enough steam in the first phase of baking, or the baguettes were stored in a sealed container while still warm. Bake with plenty of steam and let them cool on a wire rack uncovered.

How do I know when bulk fermentation is done?

The dough should have increased about 50% in volume, feel airy and jiggly, and have visible bubbles on the surface and sides. It should also pass the poke test—indent springs back slowly.

Can I retard the dough in the refrigerator?

Yes! After shaping, you can proof the baguettes in the refrigerator for 8-16 hours. This cold retard develops more flavor. Bake directly from the fridge, adding a few extra minutes to the bake time.

Nutrition

Per serving (⅓ baguette (about 100g)): 185 calories, 38g carbohydrates, 6g protein, 0.5g fat, 2g fiber, 320mg sodium. Makes 9 servings.