Sourdough Baguette
Elevate your baking game with this artisanal Sourdough Baguette recipe, a true labor of love that promises bakery-worthy results. Crafted with just four simple ingredients—sourdough starter, all-purpose flour, water, and salt—this recipe delivers airy, golden baguettes with a crisp crust and a subtle tangy flavor. Featuring traditional techniques like autolyse, stretch and folds, and careful shaping, this bread develops exceptional texture and flavor over a long fermentation process. Whether you're a seasoned sourdough baker or a curious newcomer, this recipe provides detailed steps to guide you through creating two perfect baguettes. Serve them fresh from the oven with butter, cheese, or as the base for your favorite sandwich, and enjoy the timeless charm of homemade sourdough. Perfect for those searching for sourdough bread recipes, baguette baking techniques, or artisan bread guides, this recipe is a must-try for bread enthusiasts!
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Ingredients
- 150 grams Sourdough starter
- 500 grams All-purpose flour
- 325 grams Water
- 10 grams Salt
Directions
Step 1
Step 1: In a large mixing bowl, combine 150 grams of sourdough starter with 325 grams of water. Stir until the starter is completely dissolved in the water.
Step 2
Step 2: Add 500 grams of all-purpose flour to the mixture. Mix with a wooden spoon or your hands until it forms a rough dough.
Step 3
Step 3: Cover the bowl with a damp cloth and let it rest for 30 minutes. This process is called autolyse, which allows the flour to absorb the water.
Step 4
Step 4: After the autolyse, sprinkle 10 grams of salt over the dough. Incorporate the salt by pinching and folding the dough until the salt is well distributed.
Step 5
Step 5: Begin the first set of stretch and folds. Wet your hands to prevent sticking, then gently pull one side of the dough up and fold it over itself. Repeat this on all four sides of the dough during each set. Perform 3 more sets of stretch and folds every 30 minutes, for a total of 4 sets.
Step 6
Step 6: Once the stretch and folds are completed, cover the dough and let it rise for 4 to 8 hours at room temperature, or until it has doubled in size.
Step 7
Step 7: Gently turn the dough onto a lightly floured surface. Divide it into two equal pieces using a bench scraper.
Step 8
Step 8: Pre-shape each piece into a rough rectangle by gently folding in the sides. Cover and let them rest for 20 minutes.
Step 9
Step 9: Shape each rectangle into a baguette by flattening it slightly, then folding the top third down and the bottom third up, like an envelope. Roll the dough lightly to elongate to about 30-35 cm in length.
Step 10
Step 10: Place each baguette, seam side down, on a well-floured couche or a baking sheet lined with parchment paper. Cover and let them proof for approximately 1.5 to 2 hours, or until slightly puffy.
Step 11
Step 11: Preheat your oven to 475°F (245°C). Place a baking stone or a heavy-duty baking sheet in the oven to heat up.
Step 12
Step 12: Just before baking, score the tops of the baguettes with a sharp blade at a slight angle to create slashes.
Step 13
Step 13: Transfer the baguettes onto the hot baking stone or sheet. For steam, add boiling water to a pan placed at the bottom of the oven or use a spray bottle to mist the oven walls.
Step 14
Step 14: Bake at 475°F (245°C) for around 20-25 minutes, until deep golden brown.
Step 15
Step 15: Allow baguettes to cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (985g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1895 |
| Total Fat 5.2g | 0% |
| Saturated Fat 0.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3952.6mg | 0% |
| Total Carbohydrate 397.6g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 1.2g | |
| Protein 53.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 95.0mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 596mg | 0% |
Source of Calories