Sourdough Baguettes Recipe
Crusty on the outside and airy on the inside, this sourdough baguette recipe delivers authentic flavor with a naturally fermented dough and a beautifully golden, crisp crust.
Whether you’re a seasoned baker or just sourdough-curious, this recipe transforms a few simple ingredients into artisanal baguettes that rival any bakery’s offerings.
The Essentials Behind This Sourdough Baguette Recipe
- White bread flour – Brings the strength and structure needed to build that open, chewy crumb inside the baguette.
- Active sourdough starter – The wild yeast magic that gives the dough lift, flavor, and complexity.
- Water – Hydrates the flour and supports gluten development while aiding fermentation.
- Salt – Enhances flavor and strengthens gluten structure, balancing sourness.
- Semolina or rice flour – Used for dusting; helps with shaping and preventing sticking, plus adds a rustic touch to the crust.
Step-by-Step: Crafting the Perfect Sourdough Baguette
Begin by mixing water and sourdough starter, then adding flour to form a shaggy dough. Let it rest, then incorporate the salt-water solution and perform a few rounds of stretch and folds.
Once the dough has rested and bulk fermented, it’s time to shape. Divide it, gently degas, and roll each piece tightly into a baguette form. Use your thumbs to maintain surface tension, sealing seams and creating elegant pointed tips.
After shaping, the dough goes into a long, cold proof in a well-dusted couche. This helps the flavor deepen and the structure set.
Before baking, preheat the oven with a tray of water for steam and a stone or sheet for baking. Score each baguette confidently to guide the crust’s expansion. Bake until golden and deeply crisped.
Tips & Tricks for Sourdough Success
Baguettes require patience, but this recipe’s timeline allows for flexibility. The long cold ferment (up to 36 hours) not only builds flavor but also makes baking on your schedule easier.
To improve shaping, let the dough rest if it resists rolling out. Dusting with semolina prevents sticking and adds a subtle crunch. If you don’t have a couche, use a thick kitchen towel floured generously.
Want an extra tangy note? Let the shaped baguettes sit at room temp for an hour before refrigerating. For a more mild sour, reduce fridge proofing to 12–15 hours.
Storing Your Sourdough Baguettes Like a Pro
Sourdough baguettes are best eaten the day they’re baked. To preserve freshness, store them in a paper bag or loosely wrapped in a cloth for up to 2 days. They’ll soften over time, but a quick toast revives the crust beautifully.
For longer storage, slice and freeze the baguettes in an airtight container. Reheat slices straight from the freezer in a toaster or warm oven. A splash of olive oil and a quick pan-toast brings them back to life in seconds.
Sourdough Baguette Recipe
Ingredients
For the Dough
- 100 g active sourdough starter 0.4 cups
- 280 g water 1.1 cups
- 15 g salt 3 teaspoons
- 450 g white bread flour 3.6 cups
For Dusting
- 80 g semolina 0.5 cups
- 80 g rice flour or white bread flour 0.5 cups
Instructions
- Mix 250 grams of water with the sourdough starter in a bowl until fully combined. Add the flour and stir until no dry patches remain. Cover the bowl and let it rest at room temperature for 1 hour. Meanwhile, dissolve the salt in the remaining 30 grams of water.
- Incorporate the saltwater into the rested dough, mixing thoroughly until it becomes smooth and cohesive. Stretch and fold the dough by lifting one edge and folding it over itself, working around the bowl. Shape it into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rest for 1 hour.
- Repeat the stretch and fold technique two more times at hourly intervals. After the third fold, let the dough bulk ferment for an additional 2 hours, keeping it covered.
- Transfer the dough to a lightly floured work surface. Divide it into four equal portions for demi-baguettes, or two for full-sized baguettes. Gently degas each piece and shape into rectangles.
- Starting from the top edge, roll the dough downward, applying pressure with your thumbs to create surface tension. Continue until a taut cylinder forms. Seal the seam by pressing with your palm, then pinch shut with your thumbs and forefingers. Roll each baguette from the center outward to form pointed ends.
- Prepare a baking tray with a couche or thick linen cloth dusted with a 50/50 flour-semolina mix or rice flour. Lay the shaped baguettes seam-side up within the cloth folds. Dust with additional flour mixture and cover with plastic wrap or an inverted tray. Refrigerate for 18 to 36 hours.
- If necessary, allow the baguettes to sit at room temperature to finish proofing. Preheat the oven to 250°C (480°F) and place a baking tray or stone inside to heat. Add a container of boiling water at the base of the oven for steam. Once the oven is ready, dust the tray with semolina, lay the baguettes seam-side down, and score them at a 30–45° angle to a depth of 1.5 cm.
- Bake for 30 minutes, rotating the tray after 15 minutes and reducing the heat to 220°C (428°F). Once baked, cool the baguettes before slicing and serving.