Sourdough Baguettes
Ingredients
- 350 gunbleached all purpose flour
- 220 gfiltered water
warm about 80 degrees f
- 75 gactive sourdough starter
- 8 gkosher salt
i like morton's
Directions
- 1
Day 1: 10pm - Feed Sourdough Starter with 60g whole wheat flour and 60 g filtered water.
- 2
Day 2: 8am - In a large mixing bowl, combine the water and ripe fed sourdough starter. Mix well with a Danish dough whisk. Add the unbleached all purpose flour and the salt. Mix well by pinching with your hands until the shaggy dough comes together. Cover with plastic wrap, and let rest at room temperature for 45 minutes.
- 3
9am - Gently stretch and fold the dough by pulling up one side and stretching it vertically, then folding it over on itself. Work your way around the whole perimeter of the dough. Cover and let rest for 45 mins at room temperature.9:45am - Stretch and fold. Cover and let rest for 45 mins.10:30am - Stretch and fold. Cover and let rest for bulk fermentation at room temperature for 4-5 hours.
- 4
3:00pm - Pre-shape the dough. Pour the dough out onto a lightly floured surface. Divide the dough in half. With floured hands, gently fold each piece like a letter, bringing the top ⅓ of dough down, then bringing the bottom ⅓ of dough up. Repeat with the second piece of dough. Allow to rest on the floured work surface, uncovered for about 5-10 minutes.3:10pm - Line a rimmed baking sheet with parchment paper. Final shape and preheat oven and pizza stone to 450 degrees F. With the dough facing you horizontally, pull the top edge down over the dough and pinch. Then pull the bottom edge up and over the dough and pinch shut. Use your hand to roll and stretch the dough into a long rope about 10-11" long, tapering slightly at the ends. Place the shaped baguettes on the prepared baking sheet.4:00pm - Place small baking tray with ice cubes and water in oven to create steam.
- 5
4:15pm - Slash baguettes and bake immediately. Put extra ice cubes on the bottom of the oven as the bread goes in. Bake for 20-25 minutes, rotating the baguettes if possible halfway through. Allow to cool completely before slicing.
Sourdough Baguettes
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About this Recipe
Dreaming of artisan-quality bread with that irresistible crisp crust and airy interior? This Sourdough Baguettes recipe delivers just that, allowing you to create impressive, naturally leavened loaves right in your own kitchen.
What makes these sourdough baguettes truly special is their 100% naturally leavened base, meaning you harness the power of an active sourdough starter for incredible flavor and texture without commercial yeast. This commitment to natural leavening results in a nuanced, complex taste and a signature airy crumb that store-bought versions simply can't match. It’s a process that builds depth and character into every bite.
When you pull these beautiful baguettes from the oven, expect a deeply golden, crispy crust that shatters delightfully with each slice. Inside, the crumb will be airy and open, characteristic of a well-fermented sourdough. The flavor is subtly tangy, a hallmark of natural leavening, perfectly complementing the simple, honest ingredients. Be prepared for a significant 720-minute prep time, as the natural leavening process requires patience and several long fermentation periods to develop the optimal flavor and structure. But rest assured, the hands-on work is minimal compared to the waiting, making it a rewarding project for any bread enthusiast.
This recipe thrives on the quality of its few ingredients. While precise, you might find subtle differences by exploring various brands of unbleached all purpose flour or even experimenting with different sources of kosher salt, like the recommended Morton's, to fine-tune your preference. The beauty of a classic sourdough baguette lies in its pure, unadulterated flavor, making it a versatile foundation for any meal.
Serve these warm Sourdough Baguettes as the star of your dinner table, alongside a hearty stew, or simply with good olive oil and a sprinkle of flaky sea salt. They're perfect for elevating a casual meal or impressing guests at a special gathering.