Ingredients
For the Dough
- 500g bread flour
- 350g water (lukewarm)
- 100g active sourdough starter
- 10g salt
Optional
- Rice flour or extra flour for dusting
Step 1: Feed Your Starter
About 4–6 hours before mixing, feed your sourdough starter until it becomes bubbly and active. A healthy starter helps create light and airy baguettes.
Step 2: Mix the Dough
In a large bowl, combine the water and sourdough starter. Stir until mostly dissolved. Add the bread flour and mix until no dry flour remains. Cover the bowl and let it rest for 30 minutes. This resting stage helps the flour absorb water and improves texture.
After resting, add the salt and mix well using your hands or a dough scraper until fully combined.
Step 3: Stretch and Fold
Over the next 2 hours, perform stretch-and-folds every 30 minutes.
To do this:
- Wet your hands slightly
- Grab one side of the dough
- Stretch it upward
- Fold it over itself
- Rotate the bowl and repeat 4 times
The dough will slowly become smoother, stronger, and more elastic.
Step 4: Bulk Fermentation
Cover the bowl and let the dough rise at room temperature for 4–6 hours. The dough should become puffy and rise noticeably, though it may not fully double.
If your kitchen is cold, fermentation may take longer.
Step 5: Cold Ferment
Place the covered dough in the refrigerator overnight or for 8–12 hours. This slow fermentation develops deep sourdough flavor and makes shaping easier.
Step 6: Divide and Pre-Shape
The next day, lightly flour your work surface and gently remove the dough. Divide it into 2 or 3 equal pieces depending on the baguette size you want.
Shape each piece loosely into a rectangle or log. Cover with a towel and let them rest for 20 minutes.
Step 7: Shape the Baguettes
Flatten each piece gently into a rectangle. Fold the top third down and seal lightly. Fold the bottom third up and seal again. Roll the dough gently into a long baguette shape, about 12–15 inches long.
Place the shaped baguettes seam-side down on parchment paper or a floured towel.
Step 8: Final Proof
Cover the baguettes lightly and let them proof for 1–2 hours until slightly puffy.
Meanwhile, preheat your oven to 475°F (245°C). Place a baking tray or pizza stone inside while heating.
Step 9: Score and Bake
Using a sharp blade or knife, make 3–4 diagonal slashes across each baguette. This helps the bread expand properly while baking.
Add steam to the oven by placing a small tray of hot water on the bottom rack or spraying water into the oven.
Bake for:
- 20–25 minutes total
- Rotate halfway through if needed
The baguettes should turn deep golden brown with a crisp crust.
Step 10: Cool and Enjoy
Transfer the baguettes to a wire rack and let them cool for at least 30 minutes before slicing. The inside will finish setting as they cool.
Serve with butter, soup, sandwiches, or olive oil for dipping.
