With a simple method of folding and proofing the dough, this sourdough baguette recipe is perfect for learning to bake with your starter. Light, airy, and flavorful, these baguettes taste amazing and are sure to impress your friends and family. After you’ve made them once, you’ll be hooked!
I’ve found that sourdough baguettes are just as easy, if not easier, to bake than overnight sourdough bread. While many sourdough baguette recipes involve complicated folding and proofing steps, this recipe which I adapted from Steve’s Kitchen only requires one round of kneading. And nobody will every know! In fact, it tastes so good that some friends who tried this bread thought it was store-bought!
Another thing I love about this method of baking baguettes is that it does not require a special baguette tray (although feel free to use one if you have it!) Instead, you use foil to help the baguettes keep their shape as they proof. This makes it easy and affordable to create beautiful baguettes.
While sourdough baguettes taste delicious on their own, they also are great for appetizers, sandwiches, or dipped in soup. Some of our favorite ways to eat them include topped with fresh tomato bruschetta or stuffed with balsamic chicken. However you choose to use your baguettes, you’ll never be able to go back to store-bought!
Are French Baguettes made with Sourdough?
Generally no. The baguettes you buy from the store are leavened with yeast instead of sourdough. At some bakeries you might be able to find sourdough baguettes although it’s not common. However, using sourdough as a leavening agent in baguettes gives them a more complex flavor and breaks down the gluten in the flour, making them easier to digest.
Can you make Sourdough Baguettes in a Stand Mixer?
Yes! If you want to, you can knead your sourdough baguette dough in a stand mixer using a dough hook. I would recommend kneading it for 3-5 minutes on low speed. However, because this dough will be slightly sticky, it won’t form into a smooth ball. If you don’t have a stand mixer, kneading it by hand works just as well.
Tips for making Sourdough Baguettes
- If you want a more sour flavor, use your starter straight from the fridge. Just know it may take longer to rise and plan accordingly.
- For fluffier baguettes, feed your starter 6-10 hours before mixing your baguette dough. This will help your dough to rise more and make your baguettes airier.
- Because the dough is slightly sticky, it can be tricky to shape the baguettes. However, when you let them proof again after shaping them, they will expand, so it’s not critical that you shape them perfectly. They will still taste delicious! 🙂
- To give your baguettes a better oven spring, I’d recommend refrigerating them for a few hours before baking. This isn’t necessary, but it does help them rise higher in the oven.
Tools you will need:
To make this sourdough baguette recipe you will need
- Parchment paper
- 2 baking trays
- Foil
- Baguette tray (optional)
- Stand mixer (optional)
Ingredients for Sourdough Baguettes:
You will need
- 420 grams of flour
- 12 grams of salt
- 120 grams of sourdough starter
- 250 mL of water
How to make Sourdough Baguettes:
The night before you want to make your baguettes, mix your dough. I usually do this around 8pm, which gives the bread 10-12 hours to rise overnight.
Combine the flour, salt, and starter in a bowl. Mix in the water a little bit at a time and use a spoon to stir the dough until all the flour is incorporated.
Next, use your hands to knead the dough in the mixing bowl. To do this, fold the dough in half and press it down with the palm of your hand. Then turn the bowl 1/4 turn and repeat. Usually, I do this for about a minute, until the dough is hard to stretch and slightly more smooth than when I started. See the video below for an example.
After kneading the dough, cover it with a towel and let it sit out overnight to rise.
In the morning, line a baking sheet with parchment paper and sprinkle flour over it. Cut a piece of foil the length of your baking tray and crumple it up lengthwise. You’ll use this to keep the baguettes’ shape as they proof. If you have a baguette tray, then you can disregard this step.
Next divide your dough in half. Stretch out one piece into a rectangle shape. Fold both sides of the dough in to make a log. Do this two more times, then let it rest as you repeat it with the other piece of dough.
Take one of your logs of dough and use your hands to roll it out into a longer, baguette shape.
Repeat with the other log of dough. Place the rolled up foil underneath the parchment paper and between the baguettes to help them keep their shape.
Let your baguettes rise until they are puffy and then put them in the fridge.
At this point, I usually keep my baguettes in the fridge for 2-3 hours, which gives them a nice oven spring. However, you can bake them right away if you like. Preheat your oven to 425 degrees Fahrenheit. If you have a convection setting on your oven, I’d recommend using it.
Once your oven has preheated, place a rimmed baking tray in the bottom rack of your oven. Use a measuring cup to pour 2 cups of water into the tray. This will create steam which will give your baguettes a nice crust.
Take your baguettes out of the fridge and use a knife to score them with diagonal slashes. Place them in the oven for 10 minutes. After your timer goes off, turn the pan and bake for another 10 minutes. Take them out of the oven and let your baguettes cool on a rack. Enjoy!
Sourdough Baguette
Yield: 2 Baguettes
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 16 hours
Total Time: 16 hours 40 minutes
With a simple method of folding and proofing the dough, this sourdough baguette recipe is perfect for learning to bake with your starter.
Ingredients
- 420 grams flour
- 12 grams salt
- 120 grams sourdough starter
- 250 mL water
Instructions
1. The night before you want to make your baguettes, mix your dough. I usually do this around 8pm, which gives the bread 10-12 hours to rise overnight.
2. Combine the flour, salt, and starter in a bowl. Mix in the water a little bit at a time and use a spoon to stir the dough until all the flour is incorporated.
3. Next, use your hands to knead the dough in the mixing bowl. To do this, fold the dough in half and press it down with the palm of your hand. Then turn the bowl 1/4 turn and repeat. Usually, I do this for about a minute, until the dough is hard to stretch and slightly more smooth than when I started.
4. After kneading the dough, cover it with a towel and let it sit out overnight to rise.
5. In the morning, line a baking sheet with parchment paper and sprinkle flour over it. Cut a piece of foil the length of your baking tray and crumple it up lengthwise. You'll use this to keep the baguettes' shape as they proof.
6. Next divide your dough in half. Stretch out one piece into a rectangle shape. Fold both sides of the dough in to make a log. Do this two more times, then let it rest as you repeat it with the other piece of dough.
7. Take one of your logs of dough and use your hands to roll it out into a longer, baguette shape. Repeat with the other log of dough and then let cover them with a towel. Let your baguettes rise until they are puffy and then put them in the fridge.
8. At this point, I usually keep my baguettes in the fridge for 2-3 hours, which gives them a nice oven spring. However, you can bake them right away if you like. Preheat your oven to 425 degrees Fahrenheit. If you have a convection setting on your oven, I'd recommend using it.
9. Once your oven has preheated, place a rimmed baking tray in the bottom rack of your oven. Use a measuring cup to pour 2 cups of water into the tray. This will create steam which will give your baguettes a nice crust.
10. Take your baguettes out of the fridge and use a knife to score them with diagonal slashes. Place them in the oven for 10 minutes. After your timer goes off, turn the pan and bake for another 10 minutes. Take them out of the oven and let your baguettes cool on a rack. Enjoy!
Nutrition Information
Yield 12Serving Size 1
Amount Per ServingCalories 145Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 389mgCarbohydrates 30gFiber 1gSugar 0gProtein 4g
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If you enjoyed these sourdough baguettes, check out other simple yet delicious sourdough recipes here!
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