Little Walnut Cottage

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This sourdough baguette recipe creates classic, crusty baguettes with a soft, chewy interior that no one can resist! These sourdough baguettes are the perfect side dish for soup, roasted meats, and cozy pasta dishes.

New to sourdough? Check out our How to Make Sourdough Starter Guide!

Que the string instruments, friends. We’re going to France.

Just kidding (although I so wish we were). Our household is recovering from the stomach bug, and a French vacation is nowhere close to the top of our itinerary (nor in the middle, I might add).

You know we don’t have to hop on a plane to travel the world, though. We can do that from the comfort of our own kitchen with the right recipe.

Today, that’s this sourdough baguette recipe.

My first memory of a baguette goes something like this:

Young me walks into Panera Bread and orders broccoli and cheese soup. “Apple or a baguette?” The kind cashier asks.

“Apple,” I say, because this was “healthier.”

I don’t know that I ever got around to trying the baguette at Panera, a decision I will have to live with for the rest of my life.

But that’s okay, because in that instance, the apple was probablythe healthier choice. It’s hard to say what’s in “bakery” style bread. This sourdough baguette recipe, however, really is made with just a few ingredients and is a wonderful choice to serve alongside soup, pasta, or roasted meat.

The process for making baguettes can be a bit… involved, but I simplified this sourdough baguette recipe as much as I could for you guys because most of us don’t have the time or equipment for anything fancy.

But the sourdough baguettes still have the crusty outside and soft, chewy inside you want out of a baguette.

If that sounds like something you need in your life, let me tell you all about this sourdough baguette recipe.

Why You’ll Love This Sourdough Baguette Recipe

• Classic bakery-style results at home – Crisp, golden crust with a chewy, open interior and classic sourdough holes.
• Naturally leavened – Made entirely with active sourdough starter for better flavor and digestion.
• Simple, traditional method – No commercial yeast and no complicated techniques! I did my best to simplify this as much as I could for you guys.
• Flexible schedule – Cold proofing allows you to bake when it works best for you.
• Minimal ingredients – Just flour, water, salt, and starter. That means warm, crusty baguettes any time your heart desires.
• Perfect for everyday or special occasions – Great for sandwiches or serving alongside a warm bowl of soup or pasta.

Ingredients you’ll Need for Sourdough Baguettes

This sourdough baguette recipe only requires a few pantry staples that you probably have on hand, like:

• Active sourdough starter – Provides natural leavening and flavor
• Flour – Forms the structure of the baguettes
• Water – Hydrates the dough for an open crumb
• Salt – Enhances flavor and strengthens the dough

How to Make this Sourdough Baguette Recipe

To make this sourdough baguette recipe:

Step 1: Autolyse. In a large bowl, mix the flour and water until no dry spots remain. The dough will look shaggy and rough. Cover and let it rest for 30 minutes to allow the flour to fully hydrate.

Step 2: Add Starter and Salt. Sprinkle the salt and sourdough starter evenly over the dough.

• If using a stand mixer: Attach the dough hook and mix on low speed for about 5 minutes, until the dough becomes smoother and cohesive.
• If kneading by hand: Mix and pinch the dough together until the starter and salt are fully incorporated and the dough begins to smooth out.

Cover and let the dough rest for 30 minutes.

Step 3: Stretch and Folds

Perform six rounds of stretch and folds:

• Three rounds every 30 minutes
• Three rounds every 15 minutes

To stretch and fold, wet your hands, lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat until all four sides are folded.

Step 4: Bulk Fermentation: Cover the bowl with a damp towel or plastic wrap and let the dough bulk ferment at room temperature for about 8 hours, or until puffy, smoother, and slightly jiggly.

Step 5: Divide and Bench Rest. Gently turn the dough out onto a lightly floured surface. Divide into three equal pieces. Lightly shape and let the dough rest uncovered for 30 minutes.

Step 6: Shape the Baguettes. Flatten each piece into a rectangle about 10 inches long. Fold one long side halfway toward the center and press your fingers into it to seal. Fold the other side over the seam and press again so the seam runs down the middle. Turn seam-side down and gently roll to lengthen to about 14–15 inches.

Place seam-side down on a baguette pan, or use parchment paper with rolled kitchen towels in between to support each loaf (this is what I did!).

Step 7: Cold Proof (Optional). Cover and refrigerate the shaped baguettes. Alternatively, skip the cold proof and bake the same day, reducing the bake time by 5 minutes.

Step 8: Score the Baguettes: Using a sharp blade or a bread razor, make 3–5 diagonal slashes on top of each baguette, about 1/4–1/2 inch deep. This guides the oven spring and creates the classic look. Then, spritz the baguettes with water to help with browning.

Step 9: Bake. Preheat the oven to 500°F with a cast-iron skillet (or a metal pan) on the bottom rack. When ready to bake, carefully pour boiling water into the hot skillet to create steam.

*If you use kitchen towels in place of a baguette pan, make sure you remove the towels before placing the bread in the oven.

Place the baguettes in the oven, reduce the temperature to 450°F, and bake for 35 minutes, rotating the baguette pan halfway through, until deeply golden and crisp.

Stretch and Fold Technique for this Sourdough Baguette Recipe

I’m typically averse to stretch-and-folds because I don’t have the time and struggle to see why they are necessary, but sourdough baguettes are one of the few breads that actually need them. Stretch and folds gently develop gluten without aggressive kneading. This method helps create structure while preserving the air needed for an open crumb, resulting in the beautiful sourdough holes you want to see in your bread.

Shaping Sourdough Baguettes

Proper shaping, as described in the instructions, builds surface tension, which helps the baguettes rise upward instead of spreading outward (like sourdough French bread) and encourages good oven spring.

Baking with Steam

Steam keeps the crust soft during the first part of baking, allowing the baguettes to expand fully before setting. This results in a better rise and a crackly crust, like you get from baking an artisan loaf in a Dutch oven. I used a cast-iron skillet and boiling water to achieve this, but you could also use a metal pan and boiling water.

Tips for the Best Sourdough Baguettes

• Use an active, bubbly starter for the best rise.
• Watch the dough, not the clock. When your dough is puffy and airy with bubbles on top, it’s ready to shape!
• Don’t skip the steam! It’s essential for that classic baguette crust.
• Avoid overproofing during bulk fermentation, or it will affect the final texture and flavor.

Storing and Freezing

Store sourdough baguettes loosely wrapped at room temperature for up to one day.

For longer storage, you can freeze your sourdough baguettes once they are completely cooled.

How to Use Sourdough Baguettes

Sourdough bread makes literally any meal feel special. I like to serve my sourdough baguettes:

• Dipped in our chicken and rice soup or healthy potato soup
• Dipped in bone broth
• Alongside tomato soup as a sourdough grilled cheese
• Slathered with an inappropriate amount of butter
• As the bread for our Philly cheesesteak recipe
• In our sourdough French toast or sourdough French toast casserole recipes
• Turned into sourdough croutons or sourdough breadcrumbs
• In sourdough stuffing

FAQs

How long does sourdough baguette dough take to ferment?

Bulk fermentation typically takes about 6-8 hours, depending on starter strength and room temperature.

Can I bake sourdough baguettes without a baguette pan?

Absolutely! Parchment paper with rolled towels in between works well to support the loaves. Check the pictures in step 6 to see how I did it.

Do I have to cold proof the baguettes?

No, but cold proofing improves flavor and makes scoring easier. You can bake them right away if you’re in a rush, or refrigerate them for a couple of hours before scoring.

Why didn’t my baguettes open properly?

This is usually caused by underproofing, weak shaping tension, or insufficient steam.

Can I freeze sourdough baguettes?

Yes. Wrap tightly and freeze for up to 2 months. Reheat directly from frozen until crisp.

Sourdough Baguette Recipe

This sourdough baguette recipe creates classic, crusty baguettes with a chewy interior and open crumb, all made with natural sourdough fermentation. Using a simple autolyse, stretch-and-fold method, and steam baking technique, these baguettes develop deep flavor and a crisp crust without commercial yeast.

Print Recipe Pin Recipe

Cook Time 35 minutes mins

Bulk Ferment 6 hours hrs

Course Bread

Cuisine French

Servings 12

Ingredients

  

• 575 grams flour (4 3/4 cup)
• 375 grams warm water (about 1 ½ cups plus 2 tablespoons)
• 200 grams sourdough starter, active and bubbly (a heaping 3/4 cup)
• 13 grams salt (2 1/4 tsp)

Instructions

 

• Autolyse: In a large bowl, mix the flour and water until no dry spots remain. The dough will be shaggy and rough. Cover and let rest for 30 minutes.
• Add starter and salt: Sprinkle the sourdough starter and salt evenly over the surface of the dough.

  If using a stand mixer: Knead with the dough hook on medium-low speed for about 5 minutes, until the dough begins to smooth out.

  If kneading by hand: Pinch and fold the dough to incorporate the starter and salt, then knead gently in the bowl until mostly combined.
• Rest: Cover and let the dough rest for 30 minutes.
• Stretch and folds: Perform a series of stretch and folds:

  Do 3 rounds every 30 minutes

  Then 3 rounds every 15 minutes

  To stretch and fold: Dip your hands in water, lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat until all four sides are folded.
• Bulk ferment: Cover the dough with a damp towel or plastic wrap and let ferment at room temperature for 6–8 hours, until noticeably puffy and airy.
• Divide and rest: Gently punch down the dough. Divide into 3 equal pieces, shape loosely, and let them rest for 30 minutes.
• Shape the baguettes: Flatten each piece into a rectangle about 10 inches long. Fold one long side halfway toward the center and press to seal. Fold the other side over to meet the seam and press again. Turn seam-side down and gently roll or stretch to 14–15 inches.
• Proof: Place the loaves seam-side down on a baguette pan. Alternatively, place each loaf on parchment paper and separate with rolled kitchen towels to help hold its shape, just make sure you remove the towels before baking.

  Cover and refrigerate until ready to bake.
• Preheat the oven: Preheat the oven to 500°F (260°C). Place a cast-iron skillet (or metal pan) on the bottom rack of the oven.
• Score the Baguettes: Using a sharp blade or a bread razor, make 3–5 diagonal slashes on top of each baguette, about 1/4–1/2 inch deep. This guides the oven spring and creates the classic look.
• Bake with steam: Bring water to a boil. Carefully pour it into the hot skillet to create steam. Spritz the baguettes with water (helps with browning) and place them in the oven, reduce the temperature to 450°F (230°C), and bake for 35 minutes, rotating the pan halfway through.

  (If baking straight from room temperature without refrigeration, reduce bake time by about 5 minutes.)
• Cool: Transfer baguettes to a wire rack and let cool before slicing.

Keyword sourdough baguette, sourdough baguette recipe

Sourdough Baguette’s didn’t Turn Out Quite Right? Try:

Why is My Sourdough Not Rising?

Why is My Sourdough Bread Gummy? (And How to Fix it)

Why is My Sourdough Starter Not Rising?

Why is My Sourdough So Sticky? (And How to Fix it!)

This Sourdough Baguette Recipe is calling your Name

Whether you’re traveling the world from the comfort of your kitchen or you just need a good, crusty bread to dip into your soup, you’re going to love this sourdough baguette recipe. It’s warm, soft, and crusty in all the right places and pairs well with just about anything. Happy baking!

Check out these Cottage Favorites:

Sourdough Focaccia Recipe (Easy & Crispy)

Sourdough French bread (Simple Homemade Recipe)

Sourdough Pizza Dough Recipe (Simple & Homemade)

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!