sourdough baguette recipe

If you’ve been yearning for the crackle of shattering crust and the softly tangy aroma only a fresh sourdough can offer, this sourdough baguette recipe is just what you need. Unlike store-bought breads, these artisan loaves beg to be shared, admired, and devoured – irresistibly crisp outside, airy and chewy within. Baked with just a handful of ingredients and lots of hands-on love, this is the baguette to make when you really want to wow yourself (and everyone lucky enough to join you at the table).

Ingredients You’ll Need

The beauty of this sourdough baguette recipe is how only a few basic ingredients come together to create something so spectacular. Every element has a special role, from the tangy starter to that final dusting of flour.

• Bread Flour: Choose a high-protein bread flour for the best chew and structure – that’s what gives your baguette its signature crumb.
• Active Sourdough Starter (100% hydration): Your wild yeast culture adds distinct depth and complexity, as well as that wonderful airy lift.
• Water: Hydration is key for an open crumb and silky dough; use filtered or spring water if you can.
• Salt: Enhances the flavor and strengthens the dough, transforming flour and water into real bread.
• Rice Flour or All-Purpose Flour for Dusting: This keeps the dough from sticking during shaping and proofing, and adds a rustic touch to the finished loaf.

How to Make sourdough baguette recipe

Step 1: Autolyse the Dough

Start by gently mixing the bread flour and water in a large bowl until just combined and there are no dry spots. Resist the urge to knead! Simply cover and let it sit for 45 to 60 minutes; this crucial rest lets the flour fully hydrate, developing gluten for better texture in your sourdough baguette recipe.

Step 2: Mix in Starter and Salt

Add your bubbly, active sourdough starter and salt to the rested dough. With wet hands, scrunch and fold until everything is well incorporated. The dough will feel elastic – you’re on your way to a beautiful sourdough baguette recipe!

Step 3: Bulk Fermentation & Stretch/Folds

Cover the bowl and let the dough ferment somewhere cozy (ideally 72 to 76°F) for 4 to 6 hours. Every 30 minutes for the first 2 hours, give your dough a set of stretch and folds: gently pull up one edge and fold it towards the center, repeating all around. This builds strength for an impressive rise and crumb.

Step 4: Pre-shape and Rest

Divide the risen dough into two equal pieces. With care, shape each into a rough log and let them rest, covered, for 20 to 30 minutes. This relaxes the gluten and makes final shaping a breeze.

Step 5: Final Shaping

To shape your baguettes, first flatten each log gently into a rectangle. Fold the top third down, the bottom third up, and seal the seam. Roll each piece gently from the center out until you reach that classic baguette length – this part is deeply satisfying in any sourdough baguette recipe.

Step 6: Proof

Place the shaped dough seam side up on a heavily floured couche or clean kitchen towel. Cover and proof at room temperature for 1 to 2 hours, or pop them in the fridge overnight for even more flavor development and easier scoring.

Step 7: Score and Bake

Preheat your oven to 475°F (245°C) with a baking stone or steel inside. For gorgeous blistering crust, create steam by placing a pan of hot water in the oven or misting the walls with water. Flip the baguettes seam side down onto parchment or a peel, score using a lame or sharp blade, and bake for 20 to 25 minutes. Aim for that deep golden color and a hard, singing crust.

Step 8: Cool and Serve

Transfer your baguettes to a wire rack and let them cool for at least 30 minutes (as hard as it is to wait!). Cutting too early can result in a gummy crumb, so patience delivers your best-ever sourdough baguette recipe.

How to Serve sourdough baguette recipe

Garnishes

A finished baguette is beautiful on its own, but a light dusting of flour just before serving makes it look bakery-worthy. For extra flair, rub a clove of garlic over warm slices, or brush with melted butter and sprinkle on flaky sea salt.

Side Dishes

Sourdough baguette shines alongside nearly everything. Try serving with a pot of hearty stew, a crisp green salad, or classic French cheeses. It’s the perfect vehicle for salt-cured butter at brunch or robust olive oil with a sprinkle of herbs.

Creative Ways to Present

Slice your baguette diagonally for elegant crostini, or halve lengthwise for sandwiches packed with roasted veggies, meats, or cheeses. For a rustic touch, simply tear the bread into chunks and serve family-style – everyone loves that hands-on experience with a great sourdough baguette recipe.

Make Ahead and Storage

Storing Leftovers

To keep your sourdough baguette crust crisp and interior soft, store leftovers wrapped in a clean kitchen towel or paper bag at room temperature for up to two days. Avoid plastic, which causes the crust to soften quickly.

Freezing

Once completely cool, freeze whole or sliced baguettes in a zip-top bag. Baguettes freeze beautifully; they’ll keep their flavor and texture for up to three months. To prevent freezer burn, wrap tightly and eliminate as much air as possible.

Reheating

Revive your sourdough baguette by heating it in a 350°F (175°C) oven for about 10 minutes if whole, or a few minutes for slices. This refreshes the crust, making it nearly as good as fresh-baked and ready for your next meal or snack.

FAQs

Why does my sourdough baguette turn out dense?

A dense baguette is often a sign that the dough needed more time to ferment, the starter was underactive, or the shaping was too rough. Give your dough plenty of time to rise and be gentle while shaping for a beautiful open crumb.

Can I use all-purpose flour instead of bread flour?

All-purpose flour can work in a pinch, but bread flour will give you a stronger, chewier baguette that most closely matches an authentic sourdough baguette recipe. If you do use all-purpose, expect a slightly softer crumb.

What’s the best way to get a crisp crust?

Steam is absolutely key. Place a pan of hot water in your oven, spritz the walls, or bake directly on a stone or steel to get that shattery, golden crust that’s the hallmark of any memorable sourdough baguette recipe.

Can I let the dough proof overnight?

Yes, and in fact, an overnight proof in the fridge is recommended for even better flavor and more manageable dough. Chilled dough is also easier to score cleanly before baking.

How do I know when the baguettes are done baking?

Your baguettes are ready when they’re deeply golden with a crisp crust, and they sound hollow when tapped on the bottom. If you’re unsure, let them bake a minute or two more for richer color and crunch in your sourdough baguette recipe.

Final Thoughts

Few pleasures rival a kitchen scented with freshly baked bread, and making your own sourdough baguette recipe brings you into the heart of a timeless tradition. Give it a try – you’ll be amazed at what simple ingredients and a bit of patience can create. Don’t be surprised if this recipe quickly becomes your most-requested bake!

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