Ingredients
For the Sourdough Dough
- 500 g (about 4 cups) bread flour
- 350 g (1½ cups minus 1 tablespoon) lukewarm water
- 100 g (about ⅓ cup plus 1 tablespoon) active sourdough starter, at peak activity
- 10 g (1¾ teaspoons) fine sea salt
For Shaping and Baking
- A little bread flour or rice flour, for dusting
- Ice cubes or hot water for creating steam, if your oven setup allows it safely
🧐 A Closer Look at the Ingredients
Bread flour. Bread flour has a high protein content, which helps the dough build strong gluten. That strength is essential for baguettes, which need to hold their shape and trap gas during fermentation. Weigh the flour for accuracy. At 500 g flour and 350 g water, the dough has a hydration of about 70 percent, plus the water contained in the starter.
Lukewarm water. Water at about 80 to 90°F (27 to 32°C) helps the starter get to work without overheating the dough. Warmer water speeds up fermentation, while cooler water slows it down.
Active sourdough starter at peak activity. This is the most important ingredient. Your starter should be bubbly, domed, and at or near its peak, usually 4 to 8 hours after feeding at room temperature. It should smell pleasantly yeasty and tangy. A simple test is to drop a small spoonful into water. If it floats, it is likely ready, though this is not a perfect test. A weak or sluggish starter will lead to slow fermentation and dense bread.
Fine sea salt. Salt strengthens the dough, controls fermentation, and brings out flavor. Fine salt dissolves more easily than coarse salt. Weigh the salt (10 g), since different salts measure differently by volume.
Flour for dusting. Bread flour works well. Rice flour is even better for dusting couche cloths and baking surfaces because it does not absorb moisture as easily, which helps prevent sticking.
Steam. Steam is not an ingredient, but it is crucial for a crispy crust. It keeps the surface of the dough flexible during the first part of baking, so the baguette can expand fully before the crust sets.
Instructions
In a large mixing bowl, combine the lukewarm water and active sourdough starter. Stir until the starter is mostly dissolved. Add the bread flour and mix with a spoon or your hands until no dry flour remains. The dough will look rough and shaggy. Cover the bowl and let the dough rest for 30 to 45 minutes. This resting period helps the flour absorb the water and makes the dough easier to develop.
Sprinkle the salt over the dough. With damp hands, pinch and fold the dough until the salt is evenly distributed. The dough should feel slightly sticky but manageable. Avoid adding too much extra flour, as this can make the finished baguettes dense. Keep a small bowl of water nearby to dampen your hands so the dough does not stick.
Over the next 2 hours, perform 3 to 4 sets of stretch-and-folds, spacing them approximately 30 minutes apart. To do this, lift one side of the dough, stretch it gently upward, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover the dough between each set. With every round, the dough should become smoother, stronger, and more elastic. By the final set, it should hold its shape slightly and feel noticeably more cohesive.
Cover the bowl and leave the dough at room temperature until it becomes noticeably puffy, develops bubbles, and increases in volume by roughly 50 to 75 percent. This may take around 4 to 7 hours after mixing, depending on your kitchen temperature and the strength of your starter.
Tip: Follow the dough rather than the clock. A warm kitchen speeds up fermentation, while a cooler kitchen slows it down.
Signs the dough is ready: The surface looks domed and slightly jiggly, there are bubbles visible on the surface and along the sides of the bowl, the dough feels light and airy, and the edges release cleanly from the bowl when you gently pull at them.
Lightly flour your work surface and gently turn out the dough. Divide it into 4 equal portions, about 240 to 250 g each. Shape each portion into a short, loose log, taking care not to press out too much of the air. Cover the portions and let them rest for 15 to 20 minutes. This relaxes the gluten and makes the final shaping easier.
Working with one piece at a time, gently flatten it into a small rectangle. Fold the top edge toward the center and press the seam lightly. Fold the bottom edge upward, then fold the dough in half lengthwise and seal the seam with your fingertips. Roll gently from the center outward until you have a slender baguette about 25 to 30 cm (10 to 12 inches) long. Taper the ends slightly for a classic French shape. Repeat with the remaining dough portions.
Tip: If the dough springs back while rolling, cover it and let it rest for 5 minutes before continuing. Use only as much flour as you need to prevent sticking.
Arrange the shaped baguettes seam-side down on a lightly floured couche, clean kitchen towel, or parchment-lined baking tray. If using a towel, create small folds between the loaves to help them maintain their shape. Cover loosely and let them proof for approximately 1 to 2 hours, or until they look slightly puffy and a gentle fingertip press springs back slowly. For deeper sourdough flavor, you can refrigerate the shaped baguettes overnight, provided they are covered well and monitored to prevent overproofing.
Preheat your oven to 475°F (245°C) for at least 30 minutes. Place a baking stone or sturdy baking tray inside if available. A thoroughly heated baking surface helps the baguettes develop a crisp crust. Prepare a safe method for creating steam during the first part of baking. If using a separate metal tray, follow your oven’s instructions and never pour water onto a glass oven door or a hot baking stone.
Carefully transfer the baguettes to parchment paper or a baking peel. Using a sharp bread lame or razor blade, make 3 to 4 shallow diagonal cuts along the top of each loaf. Hold the blade at a slight angle and use quick, confident movements. Scoring allows the bread to expand in a controlled way, creating those beautiful raised edges and rustic bakery-style appearance.
Slide the baguettes onto the hot baking surface. Introduce steam using your prepared, oven-safe method. Bake at 475°F (245°C) for 10 minutes, then carefully remove the steam tray if applicable and reduce the temperature to 440°F (225°C). Continue baking for another 10 to 15 minutes, until the baguettes are deeply golden and the crust feels crisp. For an extra-crusty finish, turn off the oven and leave the baguettes inside for another 3 to 5 minutes with the door slightly ajar.
Safety note: Steam causes serious burns. Wear oven mitts, keep your face and hands away from the oven opening when adding water or ice, and close the door promptly.
Transfer the baguettes to a wire rack and let them cool for at least 20 to 30 minutes before slicing. Listen for the delicate crackling of the crust as the bread cools! The inside should be tender and chewy, with airy pockets and a gentle sourdough tang. Serve them fresh, while the crust is still wonderfully crisp. 🥖🤎