Sourdough Baguette Recipe

What is a Sourdough Baguette?

A sourdough baguette is the art of crunch-meets-chew in a wrinkle-thin loaf. It’s deliberately fermented, hand-shaped, and baked with steam so your crust cracks like applause and your crumb opens into little caves. This isn’t supermarket cardboard—it’s flavor, texture, and fermentation flair. Once you master it, sandwiches are legendary and bowls of soup salute you.

Why you’ll love this recipe:

You get sourdough depth without intimidation. You’re in control of the crumb, the crust, the crack. You’re owning this bake.

Tips for Success:

• Your starter must be bubbly and strong.
• Stretch-and-fold, not knead—it builds structure gently.
• Cold-ferment overnight for tang and openness.
• Score with intent and bake with steam for that iconic crackle.
• Don’t rush cooling. Crumb finishes off-loaf.

FAQ:

Can I skip cold proof?

Skip it and you keep a softer crust and paler crumb. Not ideal. Cold proof strengthens flavor and crack.

No lame?

Use a sharp knife or razor—just score with confidence.

Oven steaming hack?

Use a cast iron pan with boiling water during initial bake. Moisture = crust.

Too tight crumb?

Under-fermented or under-folded. Stretch-and-fold more next time.

Recipe Card

• Recipe name: Sourdough Baguette
• Summary: Crisp, crackly, chewy sourdough baguettes with open crumb and artisan flair—no pro bakery required.
• Prep time: 30 minutes active
• Cook time: 20–25 minutes
• Additional time: 3 hr bulk ferment + 12–18 hr cold proof
• Total time: ~16–20 hours
• Servings: 2 baguettes (~8–10 slices each)
• Diet: Vegetarian
• Method: Sourdough fermentation → Stretch-and-fold → Cold proof → Bake

Ingredients:

• 400g bread flour
• 280g water (~70% hydration)
• 80g active sourdough starter (100% hydration)
• 8g sea salt

Tools You May Need:

• Large mixing bowl
• Bench scraper
• Ruler (optional, for shaping)
• Sharp lame or razor
• Baking stone or steel
• Cast iron pan or tray for steam

How to Make Sourdough Baguettes

1. In a bowl, mix flour, water, and starter until no dry spots remain. Cover and autolyse for 30 minutes.
2. Sprinkle salt, then do 4 stretch-and-folds—every 30 minutes over 2 hours. Tuck the dough over itself, rotate bowl, and repeat.
3. Let ferment at room temp for an additional 1–2 hours. It should hold gentle bubbles.
4. Turn dough onto floured board. Divide evenly into two units. Shape each into a loose cylinder, rest 20 minutes.
5. Roll into 14-inch baguettes: flatten, fold into thirds, seal seams, roll to length. Place on parchment or couche.
6. Cover and cold proof overnight in the fridge.
7. Preheat oven to 500°F with stone/steel and steam pan inside for at least 45 minutes.
8. Score each baguette quickly and decisively. Slide onto stone. Pour hot water into steam pan.
9. Bake 20–25 minutes: 12 minutes covered (steam) then 8–13 minutes uncovered until deeply golden and crackly.
10. Cool on rack at least 45 minutes before slicing.

Troubleshooting:

• Underproofed? Crumb tight and pale—give more bulk or fridge time.
• Overproofed? Loaf collapses during bake—shorten proofs.
• No crack? Insufficient steam or low bake temp—raise temps or use better steam.
• Dense interior? Under-hydration or not enough stretch-and-fold—adjust next bake.

Baker’s Schedule:

• Day 1 Morning: Feed starter
• Evening: Mix, autolyse, stretch-and-fold, bulk ferment
• Night: Shape, cold proof in fridge
• Day 2 Morning: Bake, wait, slice, slay

Notes

Focus on tension during shaping—that’s what gives you the crack. Steam in the oven is a must for blistered crust. Let the dough and your schedule do the work—this is slow-ferment, fast-bake, high-reward. Slice thick. Serve with butter, cheese, soup, or just your own admiration.

Want more How-To recipes that bake like a pro and taste like rebellion? Drop an email to [email protected]. Tell me what your readers crave, and I’ll deliver the next loaf with the same unapologetic energy.