Sourdough Baguette Recipe

Three sourdough baguettes in a baguette pan.

5 from 1 vote

This sourdough baguette recipe creates artisan-style bread that is crusty on the outside and chewy on the inside. Using a stand mixer and a few stretch and folds simplifies the process while creating beautiful, rustic bread. Enjoy as is or serve with Crock Pot lasagna, creamy gnocchi soup, or your other favorite dishes.

Prep Time30

Cook Time30

Fermentation & Proofing14

Total Time15

Course: Sourdough

Cuisine: American

Servings: baguettes

Calories: 476kcal

Author: Rebecca Warfield

Equipment

Stand Mixer
Baguette Pan (or baking sheet)

Ingredients

265 g water
100 g sourdough starter active and bubbly
370 g bread flour
12 g salt

US - Metric

Instructions

Gather the Ingredients. In the bowl of a stand mixer, add all of the ingredients.
Mix the Dough. Mix on medium-low speed for 2-4 minutes until the dough is combined but still has a rough surface. The dough should not pass the windowpane test at this point.
The dough will be stickier than most sourdough recipes. It should be fully combined but still stick slightly to the bottom of the bowl.
Rest the Dough. Transfer the dough to a lightly oiled bowl. Cover with a damp towel and let rest for 30 minutes.
Stretch and Folds (2x). Complete 5 to 8 stretch and folds, or until you feel resistance in the dough. Cover and let rest for 30 minutes, then repeat with a second set of stretch and folds.
Bulk Ferment. Cover with a damp towel and let the dough bulk ferment at room temperature for 5 to 6 hours, or until doubled and bubbles appear around the edges.
If your kitchen is below 73°F, place the dough in a warm spot or proofing box, as cooler temperatures will slow fermentation. (See Notes for the overnight cold-proof option.)
Divide the Dough. Turn the dough onto a lightly floured surface and divide it into 3 equal pieces. Shape each piece into a loose ball by folding the edges toward the center.
Shape the Dough. Working with one piece at a time, gently press the dough into an oval. Fold the long edge over to the opposite side and press the seam to seal.
Flatten slightly and repeat folding and flattening until the baguette is about 16" long (ending with a fold and pinching the seam). As I flatten the dough, I gently press outward to encourage it to elongate.
Repeat with the remaining dough.
Proof. Place the baguettes seam-side down in a lightly oiled and floured baguette pan or a floured, folded towel (see notes). Cover and proof for 1 to 2 hours, or until puffy.
Preheat. Preheat the oven to 450° F.
Score. Rub the tops of each baguette with flour and make 5-8 diagonal slashes along the length of the baguette.
Bake. Bake for 20 minutes covered (if you don't have a baguette pan, see notes about how to open bake). Then, bake uncovered for an additional 7 minutes. For a more golden crust, increase the oven to 500° F and bake until the exterior has browned. The baguettes are done when the internal temperature reaches 200° F
Cool and Enjoy! Transfer the baguettes to a wire cooling rack and allow to cool to room temp. Enjoy as is, serve with home-canned strawberry jam or Instant Pot apple butter, or use them for sourdough toast. I also like to use them for slow cooker French dips.

Notes

If the dough feels too dry, add water 1 tablespoon at a time until it reaches the desired consistency. Or if it's too wet to combine, add flour 1 tablespoon at a time until it is the right consistency.
Overnight Option: If you prefer an overnight option or want more sour flavor, stick the dough in the fridge after the bulk fermentation. When you are ready to make the baguettes, remove the dough and let it come to room temperature. Then, follow the recipe as usual.
Shaping with a Towel: Line a clean kitchen towel with flour, then create folds in the towel to form channels that support each baguette and help it hold its shape. Place the baguettes seam side down in the channels, pull the towel up around the sides, cover loosely, and proof until puffy.
Open Bake: Transfer the proofed baguettes to a parchment-lined baking sheet. Before preheating the oven, place a cast iron skillet or metal baking pan on the bottom rack and fill it with water to create steam while the baguettes bake.

Nutrition