Sourdough Baguette Recipe
Ingredients
- 74g white flour
about 11.5% protein
- 74g water
- 37g ripe sourdough starter
100% hydration
- 1068g white flour
about 11.5% protein
- 668g Water
- 57g water
- 21g fine sea salt
- 186g ripe levain
Directions
- 1
(9:00 a.m.)In a small bowl mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 5 hours.
- 2
(1:00 p.m)In a mixing bowl, add the Autolyse ingredients until no dry bits remain. Cover the bowl and let rest for 1-hour.
- 3
(2:00 p.m.)Add the salt and levain to the top of the dough in autolyse and use a splash of the remaining water to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels like it can handle it. Knead the dough for a few minutes using either the slap and fold technique or folds in the bowl until the dough smooths and becomes elastic. Transfer the dough back into the bowl. Transfer the dough to a bulk fermentation container and cover.
- 4
(2:15 p.m. to 4:45 p.m.)This dough will require 2 sets of stretches and folds during bulk fermentation at 30-minute intervals. After the second set, let the dough rest, covered, for the remainder of bulk fermentation.
- 5
(4:45 p.m. to 9:00 a.m.)After the warm bulk fermentation, place the covered bulk fermentation container in the refrigerator overnight.
- 6
(9:00 a.m., the next day)Gently scrape the dough from the bulk container to an un-floured work surface. Divide into 325g pieces and preshape the pieces of dough into rounds (my preference) or rough tubes. Because the dough is cold and firm, very little bench flour is needed to pre-shape. Let the preshaped dough rest for 35 minutes, uncovered.
- 7
(9:50 a.m.)Prepare a couche and dust it with flour. Shape each piece of dough into a baguette shape.
- 8
(10:15 a.m. to 10:30 a.m.)Proof the pieces until they pass the poke test, about 45 minutes to 1 hour at room temperature.
- 9
(10:45 a.m.)Preheat your oven to 450°F (230°C) for an hour with baking stone/steel inside. Divide the bake into two sessions if you only have one baking surface. Bake three baguettes first, and chill the rest in the fridge for the second session. Prepare a pizza peel with parchment paper matching the width of your baking surface. Grab and end of the couche and pull it out, moving the piece of dough away from the rest. Then, using a dough transfer board (a smaller pizza peel or a small cutting board could also work), place the board to the inside of the baguette (the side closest to the rest of the dough pieces). With the hand holding the couche, quickly flip the dough onto the peel by tugging up and slightly over the transfer board. The baguette should now be seam-side down on the transfer board. Repeat until you have three pieces on the peel. Score each baguette with three overlapping slashes. Transfer the dough onto the baking surface in the oven using the parchment paper. Next, steam the oven and bake for 20 minutes. Remove the steaming pans and bake for another 20-25 minutes until done. Cool on a rack. Repeat the process for the remaining baguettes in the fridge.
Sourdough Baguette Recipe
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About this Recipe
Dreaming of biting into a perfect, crusty baguette, fresh from your own kitchen? This Sourdough Baguette recipe transforms simple ingredients into an extraordinary culinary experience, bringing authentic artisan bread right to your table.
Why This Recipe Works
What truly sets these baguettes apart is their profound flavor development. The long fermentation process, inherent to sourdough, cultivates a delicate wheaty flavor with distinct malty notes that shimmer through the caramelized crust. This isn't just bread; it's a testament to patience and the magic of natural leavening.
What to Expect
Prepare for an exquisite sensory journey. These sourdough baguettes offer an incredibly crisp, golden-brown crust that shatters beautifully, giving way to an airy, chewy interior. The aroma alone, a blend of subtle tang and toasted grain, will fill your home with warmth. While the total time commitment spans over 24 hours, much of this is hands-off proofing, culminating in a deeply satisfying bake that rivals your favorite boulangerie.
Customization & Variations
This Sourdough Baguette recipe is meticulously designed to achieve its signature delicate wheaty flavor and malty notes, a testament to the specific combination of high-quality white flours and ripe sourdough starter. For the most authentic and exquisite experience, following the recipe as written is recommended, as ingredient variations could alter the carefully balanced flavor and texture profile. Once baked, however, these versatile baguettes are perfect for any meal. Enjoy them simply for breakfast alongside a classic pan con tomate, as a hearty companion to your lunch, or even as an elegant snack spread with a knob of good butter. Their robust flavor profile makes them an excellent canvas for various culinary pairings.