Ultimate Sourdough Baguettes
Experience the magic of artisan breadmaking with these Ultimate Sourdough Baguettes—crispy on the outside, irresistibly airy on the inside, and bursting with the tangy flavor of natural fermentation. Crafted with just four simple ingredients—active sourdough starter, all-purpose flour, water, and salt—this recipe combines traditional techniques like stretch-and-folds, autolyse, and steam baking to produce bakery-quality results right in your own kitchen. Perfectly golden and crusty, these baguettes are ideal for sandwiches, soups, or simply slathered with butter. Whether you're a seasoned bread baker or a sourdough beginner, this step-by-step guide ensures authentic French-inspired flavor every time.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 100 g Sourdough starter (active and bubbly)
- 500 g All-purpose flour
- 350 ml Water (room temperature)
- 10 g Salt
Directions
Step 1
1. Activate the sourdough starter: If your starter has been stored in the fridge, remove it and feed it 4–6 hours prior to use to ensure it’s active and bubbly.
Step 2
2. Combine the ingredients: In a large mixing bowl, stir together 100g of sourdough starter, 500g of all-purpose flour, and 350ml of water. Mix until no dry bits of flour remain.
Step 3
3. Autolyse: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This allows the flour to hydrate and the gluten to start forming.
Step 4
4. Add salt: Sprinkle 10g of salt over the dough and gently knead or fold it into the mixture until it is fully incorporated.
Step 5
5. Bulk fermentation: Cover the bowl again and let the dough rest for 3–4 hours at room temperature. Perform 3–4 sets of stretch-and-folds every 30 minutes to strengthen the dough.
Step 6
6. Pre-shape: Transfer the dough onto a lightly floured surface, divide it into three equal portions, and shape each into a loose oval. Let them rest, covered, for 20 minutes.
Step 7
7. Final shaping: Roll each oval into a long baguette shape by flattening the dough slightly, folding it in thirds lengthwise, and gently rolling it into a log. Place each shaped baguette seam-side down onto a lightly floured couche (or parchment paper).
Step 8
8. Proof: Cover the dough lightly with a damp cloth and allow it to proof at room temperature for 1–2 hours until it has risen slightly.
Step 9
9. Preheat the oven: Preheat your oven to 475°F (245°C) and place a baking stone or steel on the middle rack. Place a shallow pan on the oven’s bottom rack for steaming.
Step 10
10. Prepare for baking: Gently transfer the baguettes onto a parchment-lined peel or baking sheet. Using a sharp razor or lame, make 4–5 diagonal slashes across each baguette to create vents.
Step 11
11. Steam and bake: Slide the baguettes onto the preheated baking stone and quickly pour 1 cup of hot water into the pan at the bottom of the oven to generate steam. Bake for 20–25 minutes until the baguettes are golden brown and crusty.
Step 12
12. Cool: Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing or serving.
Nutrition Facts
| Serving size | 965 grams (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870 |
| Total Fat 5.10g | 7% |
| Saturated Fat 0.80g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 3942mg | 171% |
| Total Carbohydrate 391.60g | 142% |
| Dietary Fiber 14.10g | 50% |
| Total Sugars 1.20g | |
| Protein 53.10g | 106% |
| Vitamin D 0IU | 0% |
| Calcium 73mg | 6% |
| Iron 24mg | 131% |
| Potassium 576mg | 12% |
Source of Calories