This sourdough baguette is everything you want in the French classic–a crunchy crust, an open, airy crumb, and lots and lots of flavor. And it’s easier to make than you think! Eat it plain, slathered in butter, or serve it with your favorite soup. For best results, this recipe requires sourdough starter, kitchen scale, a baguette pan and 3 days.
How to make Sourdough Baguettes! By now, many of you have you have perfected your No-Knead Sourdough Bread and I thought I’d share a recipe for Sourdough Baguettes that will introduce a couple of new terms and techniques to add to your growing repertoire. This recipe was created by my friend, Kris Osborne over at Baked- the blog.
She’ll introduce you to the terms “levain” and “autolyse”, two things I intentionally left out of the No-Kneed Sourdough bread to keep it as simple as possible. But I know you are ready now! You’ll recognize the stretch and fold technique and will have by now, be able to do this with your eyes closed. I’m so excited for you to try this. Keep in mind this recipe takes 3 days.
Watch How to make Sourdough Baguettes| step-by-step Video
STEP ONE: The night before you plan to make the baguette dough, make the levain: In a medium bowl, mix together the starter, water, and bread flour until well-combined. Cover with a plate and rest overnight (8-12 hours) until very bubbly and active.
The levain should have many small bubbles across the top and throughout.
STEP TWO: Day two, morning. Transfer all of the levain to a large bowl. Add the water and bread flour, and mix until all of the flour is incorporated and a shaggy dough is formed. Cover with a lid or damp towel and set aside 45 minutes to rest. This is called the autolyse.
STEP THREE After the 45 minute rest period, add the salt to the dough and squeeze and pinch the salt into the dough until evenly distributed. Perform a set of stretch and folds (see notes), then cover and set aside for 30 minutes to rest.
STEP FOUR: Continue to perform a set of stretch and folds every 30 minutes for 3 hours, covering and resting in between each round.
How to do the Stretch and folds
To perform a series of stretch and folds, imagine the dough in 4 quadrants. Grab the dough in the 12 o’clock position and pull it up and over toward yourself (toward the 6 o’clock position). Watch the video above.
Then, rotate the bowl a quarter turn to the right and grab the dough in the 12 o’clock position again (formerly 9 o’clock), bringing it up and down toward 6 o’clock once more. Repeat this step 2 more times until each quadrant of the dough has made it to the 12 o’clock position and has been stretched and folded onto itself.
The dough will look like a little parcel.
STEP FIVE Shape! Gently tip the dough onto a lightly floured surface and cut it into 3 equal portions. Using a circular cupping motion with the palm of your hand, gently roll each ball of dough on the countertop to create a taut ball.
Gently dust with flour and cover with a towel. Bench rest 30 minutes.
Sprinkle your countertop with flour and gently pat the first ball of dough into a rectangle, approximately 9-inches long. Fold the top third of the dough down (like folding a business letter) and press it into the dough, using the heel of your hand, to stick the edges together.
Rotate the dough 180 degrees and repeat so that both the bottom and top thirds have been folded in. Fold the dough in half once more to create a slim silhouette, and, again, use the heel of your hand to connect the edges. Roll the dough so it’s seam-side down and press and roll the dough out so that a baguette shape forms, pinching the edges to taper them, if necessary.
Place seam side down on a greased baguette pan or heavily-dusted baking couche. Please refer to video above!
STEP SIX Let this proof again. Cover with plastic wrap and refrigerate overnight.
STEP SEVEN: Day 3: The next morning, preheat the oven to 500°F (260°C) with the oven racks positioned in the middle and one level below. Prepare a baking sheet with parchment paper and have a second baking sheet ready to add ice cubes to. (See notes.) When the oven is hot, remove the baguette dough from the fridge and place each shaped baguette onto the parchment-lined baking sheet.
When transferring the cold baguette dough, it will be snake-ish and hard to work with. Move quickly and efficiently so you don’t disrupt the shape of the baguette too much. Alternatively, you can bake the baguettes directly on the baguette pan until you get more comfortable working with the dough. Keep in mind, the baguette pan will leave slight perforations on the bottom of the bread.
Using a lame (or sharp knife or razor blade), make 3-5 diagonal slashes into each piece of dough.
BAKE! Place a handful of ice cubes onto the second baking sheet. Immediately place the baguette dough into the oven on the middle rack and place the baking sheet with ice on the rack below. Close the oven door and turn the temperature down to 450°F. Bake for 30 – 35 minutes, or until the bread is a deep golden brown.
Remove from the oven and cool on a wire rack.
How to store Baguettes
Bread is best eaten on the day that it’s made, but if stored in paper will keep an additional day.
You can freeze baguettes sliced or whole. If slicing, freeze individual slices on a baking sheet, then place into a freezer bag. If freezing whole, wrap tightly with aluminum foil or plastic freezer wrap, then place in a freezer bag. Bread will keep this way for a few months.
Enjoy the process of learning how to make Sourdough Baguettes and let us know how it goes!
Happy Baking!
More sourdough recipes you may like!
- Simple Sourdough Starter
- No-Knead Sourdough Bread
- Rosemary Olive Sourdough Bread
- Sourdough Crackers
- Vegan Banana Bread
- Overnight Sourdough Waffles
- Sourdough Pancakes
- Sourdough Scones
- Sourdough Biscuits
- Sourdough Buns
- Sourdough croutons
Sourdough Baguette Recipe
- Prep Time: 36 hours
- Cook Time: 35 mins
- Total Time: 36 hours 35 minutes
- Yield: 3 14-inch baguettes
- Category: bread, sourdough, baked
- Method: baked
- Cuisine: French
- Diet: Vegan
Description
This sourdough baguette is everything you want in the French classic–a crunchy crust, an open, airy crumb, and lots and lots of flavor. And it’s easier to make than you think! Eat it plain, slathered in butter, or serve it with your favorite soup. For best results, this recipe requires a kitchen scale, a baguette pan and 3 days time!
Ingredients
For the levain:
- 65 grams active bubbly starter
- 65 grams tepid water
- 65 grams bread flour
For the dough:
- 420 grams tepid water
- 600 grams bread flour
- 12 grams salt
Instructions
Day 1: (Evening) Make the Levain
- Make the levain: In a medium bowl, mix together the starter, water, and bread flour until well-combined. Cover with a plate and rest overnight (8-12 hours) until very bubbly and active. The levain should have many small bubbles across the top and throughout.
Day 2: Mix the dough
- In the morning, transfer all of the levain to a large bowl. Add the water and bread flour, and mix until all of the flour is incorporated and a shaggy dough is formed. Cover with a lid or damp towel and set aside 45 minutes to rest. This is called the autolyse.
- After the 45 minute rest period, add the salt to the dough and squeeze and pinch the salt into the dough until evenly distributed. Perform a set of stretch and folds (see video), then cover and set aside for 30 minutes to rest.
Bulk Rise
- Continue to perform a set of stretch and folds every 30 minutes for 3 hours, covering and resting in between each round.
- Gently tip the dough onto a lightly floured surface and cut it into 3 equal portions. Using a circular cupping motion with the palm of your hand, gently roll each ball of dough on the countertop to a create a taut ball. Gently dust with flour and cover with a towel. Bench rest 30 minutes.
Shape
- Sprinkle your countertop with flour and gently pat the first ball of dough into a rectangle, approximately 9-inches long. Fold the top third of the dough down (like folding a business letter) and press it into the dough, using the heel of your hand, to stick the edges together. Rotate the dough 180 degrees and repeat so that both the bottom and top thirds have been folded in. Fold the dough in half once more to create a slim silhouette, and, again, use the heel of your hand to connect the edges. Roll the dough so it’s seam-side down and press and roll the dough out so that a baguette shape forms, pinching the edges to taper them, if necessary.
- Place seam side down on a greased baguette pan or heavily-dusted baking couche.
Second Rise
- Cover with plastic wrap and refrigerate overnight.
Day 3
Preheat and Score
- The next morning, preheat the oven to 500°F (260°C) with the oven racks positioned in the middle and one level below. Prepare a baking sheet with parchment paper and have a second baking sheet ready to add ice cubes to. (See notes.) When the oven is hot, remove the baguette dough from the fridge and place each shaped baguette onto the parchment-lined baking sheet. (Or bake in the baguette pan -see notes.) Using a lame (or sharp knife or razor blade), make 3-5 diagonal slashes into each piece of dough.
Bake
- Place a handful of ice cubes onto the second baking sheet. Immediately place the baguette dough into the oven on the middle rack and place the baking sheet with ice on the rack below. Close the oven door and turn the temperature down to 450°F. Bake for 30 – 35 minutes, or until the bread is a deep golden brown. Remove from the oven and cool on a wire rack.
- Bread is best eaten on the day that it’s made, but if stored in paper will keep an additional day. You can freeze baguettes sliced or whole. If slicing, freeze individual slices on a baking sheet, then place into a freezer bag. If freezing whole, wrap tightly with aluminum foil or plastic freezer wrap, then place in a freezer bag. Bread will keep this way for a few months.
Notes
Stretch and folds: To perform a series of stretch and folds, imagine the dough in 4 quadrants. Grab the dough in the 12 o’clock position and pull it up and over toward yourself (toward the 6 o’clock position). Then, rotate the bowl a quarter turn to the right and grab the dough in the 12 o’clock position again (formerly 9 o’clock), bringing it up and down toward 6 o’clock once more. Repeat this step 2 more times until each quadrant of the dough has made it to the 12 o’clock position and has been stretched and folded onto itself. The dough will look like a little parcel.
Baking: When transferring the cold baguette dough to a parchment-lined pan, it will be snake-ish and hard to work with. Move quickly and efficiently so you don’t disrupt the shape of the baguette too much. Alternatively, you can bake the baguettes directly on the baguette pan until you get more comfortable working with the dough. Keep in mind, the baguette pan will leave slight perforations on the bottom of the bread.
Keywords: sourdough baguette recipe, baguette recipe, how to make baguettes, French baguette recipe, sourdough baguettes
If my starter is made with all purpose flour, would you suggest any changes to the recipe?
As long as it doubles within 6 hours of feeding, I think you are good to go!
Delicious bread and yet I think I’m missing something here. My baguettes didn’t puff up the way yours look in the picture and I think I followed the recipe carefully. Mine were flatter and I wonder about over proofing possibly being the cause. In following your directions, the 2nd days work should be done by the early afternoon. That means that they sit in the refrigerator in the baguette pans for about 18 hours. Say 2 pm to 8 am, when they are baked on day 3. Could that be the cause or do you have another suggestion? I should say I’ve been making sourdough bread for only about 6 months but think I have my stretch and folds down. Thank you for any insight you have!
★★★★
Hi Ann! It kind of does sound possibly over-proofed. Your fridge may be slightly warmer? You could cut back a few hours? Either that or your starter? Does it double within 6 hours of feeding?
My starter does double quickly. How does this sound? I make the levain in the morning, maybe 7 am. Then let it sit until 3 pm or until very bubbly, then begin the process of making the bread so that it goes into the fridge in the evening. The other idea would be to do as your recipe says and make the levain the night before but wait to begin the bread making until mid day the next day. Would the levain still be healthy mid day after sitting all that time? Thank you again for your input!
Hi Ann, I typically don’t make a levain first, so not sure here? I think it should be fine, but guessing.
I’m missing something here. Where am I wrong? Your recipe says make the levain the night before as step 1. Thank you again, especially for your patience with me.
Sorry Ann, I think I see the confusion here. Making the levain is “step one”. Make it on the evening of Day 1.
Hi Sylvia, do these have to go in the fridge overnight? Can i proof them on the counter for longer and then bake in the evening without refrigerating?
Hi Elizabeth- funny, I was wondering the same thing. I will do some experimenting and get back. It’s a friend’s recipe so not quite sure here unless I try it. Let me know if you try it oo!
Just baked these loaves this morning! Wonderful!
★★★★★
Excellent Carol!
Beginner bread maker here. Made sourdough starter in January that I’ve been experimenting with unsuccessfully until now. Although this took 3 committed days to make it was worth all the time! Huge hit with everyone!
★★★★★
So happy this worked for you!
Quick question on the salt kosher salt, or fine table salt?
Thank you!
Hi Mari! 🙂 Since the measurement is in weight, you can use either!
Takes three days to make but definitely worth it. By mistake I added the salt at the same time as the flour, water and levain. Still turned out really yummy. I needed to leave in the 3 hours you’re supposed to lift and fold the dough so didn’t get in as many as I should have. Next time I’ll add the salt after resting and be sure to be home for the 3 hours. 🙂
★★★★★
Glad this worked out for you Johanna!
I’ve made this several times now! It works so well, and seems to be a forgiving dough! I’ve tried so many sourdough recipes over the years, and this one was the one that worked! I think it’s because other recipes have you use only a small amount of the levain you make, and this recipe, you use the entire levain! Is this why it works so well? Anyway, thank you for this recipe, I enjoy seeing your Instagram posts!
★★★★★
Thanks Carol! Glad it is working for you!