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.
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 minutesThen 3 rounds every 15 minutesTo 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.