There’s nothing quite like the aroma of freshly baked sourdough baguettes wafting through your kitchen. These slender loaves are renowned for their crispy crust, chewy interior, and complex flavours that only sourdough can provide. Perfect for sandwiches, pairing with soups, or simply enjoying with a slather of butter, sourdough baguettes are a delightful addition to any meal. Whether you’re a seasoned baker or new to sourdough, this recipe will guide you through the steps to create beautiful baguettes at home.

About Sourdough Baguette Recipe

Making sourdough baguettes requires a bit of patience and practice, but the results are well worth the effort. The key to a great sourdough baguette lies in the fermentation process, which develops the dough’s flavour and texture. With a few simple ingredients and some time, you’ll be able to produce bakery-quality baguettes in your kitchen. Follow this recipe to experience the satisfaction of making your sourdough baguettes from scratch.

Try this Tasty Gluten Free Sourdough Bread Recipe

No-Fail Sourdough Baguette Recipe at Home

Recipe by Eric

Servings

3

servings

Prep time

30

minutes

Cooking time

25

minutes

Total time

55

minutes

Ingredients:

• 500g bread flour

• 100g active sourdough starter

• 350ml water

• 10g salt

Instructions:

• Mix the Dough: In a large bowl, combine the bread flour, sourdough starter, and water. Mix until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest for 30 minutes.
• Autolyse and Salt: After 30 minutes, add the salt to the dough. Mix well until the salt is fully incorporated.
• Bulk Fermentation: Cover the bowl and let the dough ferment at room temperature for about 4-6 hours, performing a series of stretches and folds every 30 minutes during the first 2 hours.
• Shape the Baguettes: After the bulk fermentation, turn the dough out onto a lightly floured surface. Divide it into three equal pieces. Shape each piece into a rough rectangle, then fold it into a baguette shape. Place the shaped baguettes on a floured couch or parchment paper. Cover and let them proof for 1-2 hours until puffy.
• Preheat the Oven: About 30 minutes before baking, preheat your oven to 475°F (245°C) with a baking stone or an upside-down baking sheet inside. Place a cast iron skillet on the oven floor.
• Score and Bake: When the baguettes are ready to bake, carefully transfer them to the preheated baking stone. Score the tops with a sharp knife. Add a cup of water to the cast iron skillet to create steam. Bake for 20-25 minutes, until the baguettes are golden brown and crusty.
• Cool: Remove the baguettes from the oven and let them cool completely on a wire rack before slicing.

Ideas for Serving

• With Cheese and Charcuterie: For an elegant appetizer or snack, serve sliced baguettes with a selection of cheeses, cured meats, and fresh fruits.
• For Sandwiches: Use the baguettes to make hearty sandwiches filled with your favourite meats, cheeses, and vegetables.
• With Soup: For a comforting meal, pair slices of sourdough baguette with a warm bowl of soup or stew.
• Simply with Butter: Enjoy a slice of freshly baked baguette with a generous smear of butter or your favourite spread.

Nutritional Information (per serving)

• Calories: 150
• Carbohydrates: 28g
• Protein: 5g
• Fat: 1g
• Fiber: 1g
• Sodium: 400mg

History

The baguette, a symbol of French culinary tradition, has a rich history dating back to the 19th century. The word “baguette” means “wand” or “stick,” reflecting its long, thin shape. Sourdough baguettes add a layer of complexity to this classic bread, utilizing natural fermentation to develop deep, nuanced flavours. Historically, sourdough was the primary method for leavening bread before commercial yeast became widely available, making this bread a nod to ancient baking techniques.

FAQs

Q: Can I use whole wheat flour instead of bread flour?

A: Yes, you can substitute whole wheat flour for some or all of the bread flour, but the texture will be denser. You may also need to adjust the water content.

Q: How can I tell if my sourdough starter is active?

A: An active sourdough starter should be bubbly and double in size within 4-6 hours of feeding. It should also have a pleasant, tangy smell.

Q: Can I freeze the baked baguettes?

A: Yes, you can freeze-baked baguettes. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

Q: Why is steam important when baking baguettes?

A: Steam helps to create a crispy crust by allowing the bread to expand fully before the crust sets. It also contributes to the beautiful, shiny exterior of the baguette.