If you crave the tangy flavor and airy crumb of sourdough, combined with the crisp crust of a French baguette, this recipe is for you. This long-fermented method creates three beautiful and flavorful sourdough baguettes.

There’s something so satisfying about making your own baguettes from scratch! These sourdough baguettes come out with a beautiful crunchy crust and a chewy tangy flavor inside… Delicious!
Long fermentation is key to achieving the classic sourdough taste and texture. First, you’ll create a levain sourdough starter and let it rise till at least doubled. Then, you mix up the dough and let it rise, do stretch and folds to build up it’s gluten structure. After shaping and a final rise, you’ll bake these beauties to perfection!

Simple Ingredients
This recipe makes 3 medium-sized baguettes that are about 12-14 inches long. Of course, the number of baguettes can vary depending on the size and shape you prefer!

Levain Sourdough Starter
- 50g active sourdough starter (100% hydration) ≈ 1/4 cup
- 100g bread flour ≈ 3/4 cup
- 100g water ≈ 1/2 cup
For the Sourdough Baguette Dough
- 350g bread flour = 2 3/4 cups
- 150g all-purpose flour = 1 1/4 cups (Optional, use 150 grams of whole wheat flour.)
- 300g water = 1 1/4 cups
- 9g salt = 1 1/2 teaspoons
Keep in mind that cup measurements are not as precise as weight measurements, and the exact amounts may vary slightly. If you have a kitchen scale, I recommend using it for accuracy!
How to Make Sourdough Baguettes
The First Day
Build the starter (levain): In a mixing bowl, or mason jar, combine 50g of active sourdough starter with 100g of bread flour and 100g of water. Mix well until it forms a stiff dough. Cover and let it ferment at room temperature (ideally around 70°F/21°C) until it has doubled in size and and is bubbly. This can take up to 12 hours if your starter was in the refrigerator. If so, just continue with the recipe the next morning.

Autolyse: In a large bowl, combine the bread flour, all-purpose flour, and water. Mix until just combined, without kneading. Cover the bowl and let it rest for 1 to 2 hours. Autolyse allows the flour to absorb water, leading to a more extensible dough for lighter baguettes. … So it will make lighter more open baguettes.
Mix the dough: Add the levain starter to the autolyzed dough and use a rubber spatula or a Danish whisk to mix till well combined. Then, add the salt and continue to mix until the dough is smooth.

Bulk Fermentation & Stretch and Folds: Let your dough rise in a warm spot for 30 minutes, then start your stretch and folds. Gently pull one side of the dough and fold it over the top. Turn your bowl a quarter turn and repeat on all 4 sides of your dough… Turning the bowl or dough a quarter turn after stretching and folding each side. Then cover with a clean towel, let it rise in a warm spot for 30 minutes, and do stretch and folds again. Repeat this process for 6 sets of stretch and folds. This helps develop the gluten and improves the dough’s structure. If you feel like your dough is too sticky to do the first stretch and folds, use wet hands… The water helps the dough to not stick to your fingers.
Shape the baguettes: Gently divide the dough into 3 equal pieces. Pre-shape each piece of dough into a small rectangle and let them rest for 15-20 minutes. Shape each piece into a baguette by elongating the dough and tucking the sides under. Place your shaped baguettes onto a well-floured surface, or a couche – flour dusted linen cloth.
Final fermentation: Cover your shaped baguettes with a damp cloth and let them ferment at room temperature for another 4 hours until they’ve risen and are puffy. This fermentation time will vary depending on the temperature of your kitchen, and the strength of your starter.
Preheat the oven: Place a baking stone or an upside-down baking sheet in the middle rack of your oven. Preheat your home oven to 450°F at least 30 minutes before baking, so it’s nice and hot.
Score Baguettes: Right before baking, score the tops of the baguettes with diagonal cuts using a sharp knife or razor blade. This gives your baguettes a place to expand and makes a beautiful loaf!

Bake Baguettes
Carefully transfer baguettes onto the preheated pizza stone, baguette pan or a parchment paper lined baking sheet. Create steam in the oven by spraying water onto the oven walls with a spray bottle, or place a tray of water on the bottom rack.
Bake for 20-25 minutes or until your baguettes are golden brown and have a hollow sound when tapped on the bottom!
Let Baguettes Cool
For best results, allow the baguettes to cool on a wire rack for at least an hour before slicing. As tempting as it may be, letting them cool ensures the crumb structure fully develops.

Notes
Store your baguettes in a paper bag or wrap them in a clean kitchen towel to keep them fresh… Avoid plastic bags, because they make the crust soft and it’ll lose its crunch!
Freezing: Sourdough baguettes freeze well. After they cool, wrap them tightly in plastic wrap or aluminum foil and freeze.
- Maintain an Active Starter! Your starter needs to be fed and active for this recipe.
- Be Patient! Sourdough baking takes time, especially with long fermentation. Don’t rush it!
- Quality Ingredients – High-quality bread flour and filtered water can make a big difference. Use flour with a higher protein content, like bread flour for better baguettes.
- Use non chlorinated water… If you have city water, use a filter if possible.
- Adjust the Water Amount – Depending on your flour and humidity, you may need to adjust the water amount slightly. The dough should be tacky but not overly sticky.
- Steam the Oven – To get a really crispy crust, create steam in the oven. You can either spray the oven walls with water, or place a tray of water on the bottom rack!
- Let Sourdough Baguette Cool – Let your baguettes cool completely on a wire rack before slicing. Cutting them while they’re still warm can result in a gummy crumb.
Recipe Card
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Crusty Sourdough Baguette (Long Fermented)
Ingredients
Sourdough Starter Levain
- 50 g active sourdough starter 100% hydration ≈ 1/4 cup
- 100 g bread flour ≈ 3/4 cup
- 100 g water ≈ 1/2 cup
For the Sourdough Baguette Dough
- 350 g bread flour ≈ 2 3/4 cups
- 150 g all-purpose flour ≈ 1 1/4 cups
- 300 g water ≈ 1 1/4 cups
- 9 g salt ≈ 1 1/2 teaspoons
Instructions
The First Day
- Build the starter (levain): In a mixing bowl, combine 50g of active sourdough starter with 100g of bread flour and 100g of water. Mix well until it forms a stiff dough. Cover the bowl and let it ferment at room temperature (ideally around 70°F/21°C) for about 12 hours or until it has doubled in volume and shows signs of activity (bubbles and a slightly sour smell).
On the Second Day
- Autolyse: In a large mixing bowl, combine the bread flour, all-purpose flour, and water. Mix until just combined, without kneading. Cover the bowl and let it rest for 1 to 2 hours. This allows the flour to fully hydrate, improving the dough's extensibility.
- Mix the dough: Add the levain to the autolysed dough and mix until well combined. Then, add the salt and continue to mix until the dough is smooth and cohesive. You can use the "stretch and fold" technique during this process, gently pulling one side of the dough and folding it over the top. Repeat this process several times to strengthen the dough.
- Bulk fermentation: Cover the bowl and let the dough rest at room temperature for about 4 to 5 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours. This helps develop the gluten and improves the dough's structure. The exact fermentation or proofing time may vary depending on your starter's strength and the temperature of your kitchen;)
- Shape the baguettes: Gently divide the dough into 3 equal pieces. Pre-shape each piece into a small rectangle and let them rest for 15-20 minutes. Then, shape each piece into a baguette by elongating the dough and tucking the sides under. Place the shaped baguettes on a well-floured surface, parchment lined baking sheet, or a couche (a floured linen cloth).
- Final fermentation: Cover the shaped baguettes with a damp cloth and let them ferment at room temperature for another 4 to 5 hours, until they have are puffy. The fermentation time may vary depending on the temperature and the strength of your starter.
- Preheat the oven: Place a baking stone or an upside-down baking sheet in the middle rack of your oven. Preheat the oven to 475°F/245°C at least 30 minutes before baking.
- Score the baguettes: Right before baking, score the tops of the baguettes with diagonal cuts using a sharp blade or a bread lame. This will help the bread expand and create a beautiful crust.
- Carefully transfer the baguettes onto the preheated baking stone or sheet. Optionally, you can create steam in the oven by spraying water onto the oven walls with a spray bottle or placing a tray of water on the bottom rack. Bake for 20-25 minutes or until the baguettes are deep golden brown and have a hollow sound when tapped on the bottom.
Let Baguettes Cool
- Allow the baguettes to cool on a wire rack for at least an hour before slicing. As tempting as it may be, letting them cool ensures the crumb structure fully develops and the flavors mature.
Video

Notes
- Storing Sourdough: To keep your baguettes fresh, store them in a paper bag or wrap them in a clean kitchen towel. Avoid plastic bags, as they can make the crust soft and lose its crunch.
- Freezing: Sourdough baguettes freeze well. Once cooled completely, wrap them tightly in plastic wrap or aluminum foil and freeze. Thaw at room temperature or reheat in a preheated oven when ready to eat.
- Sourdough Variations: Once you've mastered the basic sourdough baguette recipe, feel free to experiment with different flour combinations, like adding whole wheat or rye flour, to create unique flavor profiles.
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