Vegan Sourdough Baguette
Master the art of French baking with this Vegan Sourdough Baguette recipe, a delightful fusion of traditional techniques and plant-based simplicity. Made with just four wholesome ingredients—flour, water, salt, and an active sourdough starter—this recipe yields two crispy, golden loaves with a beautifully chewy interior. The long fermentation process enhances flavor and texture, while stretch-and-fold techniques give the dough its signature structure. Perfect for sandwiches, soups, or as a standalone snack, these baguettes are airy, naturally leavened, and completely dairy-free. Whether you're a sourdough enthusiast or a beginner looking to elevate your baking game, this recipe offers a satisfying way to create artisan-quality bread right at home.
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Ingredients
- 500 grams All-purpose flour
- 100 grams Active sourdough starter
- 325 milliliters Water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine 500 grams of all-purpose flour and 100 grams of active sourdough starter.
Step 2
Slowly add 325 milliliters of water while mixing with your hand or a wooden spoon until a shaggy dough forms.
Step 3
Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse process).
Step 4
After resting, sprinkle 10 grams of salt over the dough and mix thoroughly until the salt is fully incorporated.
Step 5
Begin a series of stretch-and-folds: Pull one side of the dough up and fold it over its center, then rotate the bowl and repeat on the other sides. Perform this process 4 times, spacing stretch-and-folds by 30 minutes.
Step 6
Cover the dough and let it bulk ferment for 6-8 hours at room temperature, or until it doubles in size (timing may vary depending on the ambient temperature).
Step 7
Lightly flour a clean surface and gently transfer the dough onto it. Divide the dough into two equal parts.
Step 8
Pre-shape each portion into a loose oval by folding the dough onto itself, then let them rest for 15 minutes.
Step 9
Shape the ovals into baguettes by gently flattening each piece, folding the edges toward the center, and then rolling them into tight cylinders.
Step 10
Place the shaped baguettes onto a floured baguette pan or kitchen towel seam-side down, leaving space between them. Cover lightly and proof for 1-2 hours, or until they appear puffed and airy.
Step 11
Preheat your oven to 475°F (245°C) and place a pan of water at the bottom of the oven to create steam.
Step 12
Transfer the proofed baguettes onto a parchment-lined baking sheet if not already in a baguette pan. Score the tops with a sharp knife or razor blade for proper expansion during baking.
Step 13
Bake the baguettes for 20-25 minutes, or until golden brown and crusty. Rotate the tray halfway through for even baking.
Step 14
Let the baked baguettes cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (939.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870 |
| Total Fat 5.4g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3952.2mg | 0% |
| Total Carbohydrate 391.6g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 1.1g | |
| Protein 52.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 92.8mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 556mg | 0% |
Source of Calories