Sourdough Baguette Recipe – The Best Long Fermented Method

This long-fermented sourdough baguette recipe produces a crusty, tangy, and flavorful loaf.

I just had to share this fantastic sourdough baguette recipe with you. It’s honestly the best! The baguettes come out with this amazing crusty exterior and a beautiful tangy flavor inside – so delicious!

I’ll admit, it’s a bit of a process, but it’s totally worth it. The secret is in the long fermentation, which gives the bread that signature sourdough taste. Plus, there’s something so satisfying about making your own baguettes from scratch!

First, you’ll create a lively sourdough starter and let it do its magic overnight. Then, you mix up the dough and let it rest, building up all those fantastic gluten structures. After a bit of shaping and a final rise, it’s time to bake these beauties to perfection.

Oh, and the aroma that fills the kitchen while they’re in the oven – simply divine!

Anyway, don’t be intimidated by the process; it’s not as complicated as it sounds. The key is to take your time, and the result is something truly special. I promise you’ll impress everyone with these mouthwatering baguettes.

Are you ready to dive into the world of sourdough baking with me? Let’s get those baguettes rising together!

Sourdough Baguette Ingredients

This recipe will make approximately three baguettes. It’s designed to produce three medium-sized baguettes that are about 12-14 inches (30-35 cm) in length. However, the number of baguettes can vary depending on the size and shape you prefer. If you want smaller baguettes, you can divide the dough into more pieces, but keep in mind that the baking time might need to be adjusted accordingly.

Sourdough Starter Levain

• 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
• 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 to ensure accuracy in your sourdough baking. Happy baking!

How to Make Sourdough Baguette Recipe

The First Day

1. 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

2. 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.
3. 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.
4. 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. Keep in mind that sourdough baking requires some experience, and the exact fermentation time may vary depending on your starter’s strength and temperature.
5. 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 or a couche (a floured linen cloth).
6. Final fermentation: Cover the shaped baguettes with a damp cloth and let them ferment at room temperature for another 4 to 5 hours or until they have increased in volume and are puffy. The fermentation time may vary depending on the ambient temperature and the strength of your starter.
7. 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.
8. 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.

Bake Baguettes

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.

How to Shape Baguettes

Shaping baguettes might sound a bit intimidating, but trust me, it’s easier than you think. Once you get the hang of it, you’ll be a baguette-shaping pro!

So, after your dough has gone through that lovely bulk fermentation and has become all airy and puffy, it’s time to shape those beautiful baguettes. Here’s how you do it:

Prep Your Surface. Start by lightly flouring your work surface. You can also use a little rice flour or semolina flour for a nice texture, but all-purpose flour works just fine too.

Divide the Dough. Gently turn your dough out onto the floured surface. Using a bench scraper or a sharp knife, divide the dough into equal portions. For this recipe, we’re making three baguettes.

Pre-Shape. Now, take one portion of the dough and shape it into a rough rectangle. Be gentle here; you don’t want to press out all those precious gas bubbles.

Fold & Roll

Starting from the top edge, fold the dough over about two-thirds of the way down. Then, press down with your fingertips to seal the edge. Now, grab the bottom edge and fold it up, again pressing to seal. You should have a long-ish shape now.

Seal the Seam. Gently press along the seam where the two edges meet to ensure it’s nicely sealed. This will help your baguettes hold their shape during the final rise and baking.

Create Tension. This part might feel a bit tricky at first, but you’ll get the hang of it. Place your hands on each end of the shaped dough and roll it back and forth on the floured surface. This creates tension on the dough, helping it elongate into a baguette shape.

Final Shaping. Now, grab one end of the dough and fold it over towards the center. Press it down gently to seal. Then, do the same with the other end, slightly overlapping the first fold. Press to seal again.

Rolling Motion. Place your hands on the dough, palms down, and roll it back and forth on the surface once more. This will help smooth out the surface and further shape the baguette.

Couche or Floured Towel. To support the baguettes during their final rise, you can use a couche (a floured linen cloth) or a floured kitchen towel. Dust the surface with flour, place your shaped baguettes seam-side up, and cover them gently with the cloth.

Final Rise. Let the baguettes rest and rise for about 4 to 5 hours, or until they’re puffy and ready to be baked to perfection.

Recipe Notes

1. 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.
2. 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.
3. 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.

Sourdough Baguette Recipe Prep & Cooking Times

Prep Time

• Building the starter (levain): About 15 minutes (mixing and measuring the ingredients).
• Autolyse: About 5 minutes (mixing the flours and water until just combined).
• Mixing the final dough: About 10-15 minutes (combining the levain with the autolysed dough and adding salt).

Additional Time

• Bulk Fermentation: About 4 to 5 hours (depending on ambient temperature and starter strength) with stretch and folds every 30 minutes for the first 2 hours.
• Final Fermentation: About 4 to 5 hours (again, depending on ambient temperature) until the baguettes have risen and are puffy.

Cook Time

• Baking: About 20-25 minutes in the preheated oven.

The total time from start to finish will be around 9 to 12 hours, with most of it being hands-off time during fermentation. Keep in mind that sourdough baking requires some flexibility, as fermentation times can vary based on factors like room temperature and the strength of your sourdough starter. Don’t rush the process, and enjoy the journey of making these delightful sourdough baguettes!

Tips for Sourdough Baguette Recipe Success

Maintain a Healthy Starter

A strong and active sourdough starter is crucial for good fermentation. Feed your starter regularly, ideally at least once a day before baking day, to keep it lively and ready to leaven your dough effectively.

Be Patient!

Sourdough baking takes time, especially with long fermentation. Don’t rush the process, as it allows for better flavor development and gluten formation. Embrace the slower pace and plan ahead.

Use Quality Ingredients

High-quality flours and filtered water can make a noticeable difference in your final product. Look for flours with a higher protein content, like bread flour, to enhance the baguettes’ structure.

Use non chlorinated water… If you have city water, use a filter if possible.

Consistency in Measurement

For consistent results, use a kitchen scale to measure ingredients accurately, especially for the starter, flour, and water. Cups can be less precise, leading to variations in the dough’s hydration level.

Autolyse

Don’t skip the autolyse step. This resting period allows the flour to fully hydrate and promotes better gluten development, making the dough easier to handle.

Adjust Water Amount

Depending on your flour’s absorption rate and environmental conditions, you may need to adjust the water amount slightly. The dough should be tacky but not overly sticky.

Stretch & Fold!

During bulk fermentation, perform gentle stretch and fold techniques every 30 minutes for the first few hours. This strengthens the dough and improves its structure.

Bulk Fermentation Time

The exact fermentation time may vary depending on your starter’s strength and room temperature. Watch for visual cues like the dough doubling in size and becoming airy.

Shape Sourdough Baguette Gently

When shaping the baguettes, be gentle to preserve the gas bubbles created during bulk fermentation. Avoid overworking the dough, which could lead to a dense crumb.

Score Your Sourdough Baguette Properly

Score the baguettes just before baking to allow controlled expansion. Use a sharp blade or bread lame, and make confident, swift cuts at a slight angle along the top of each baguette.

Steam the Oven!

To achieve a crispy crust, create steam in the oven during the first part of baking. You can either spray water on the oven walls or place a tray of water on the bottom rack.

Let Sourdough Baguette Cool Thoroughly

Allow the baguettes to cool completely on a wire rack before slicing. Cutting into them while they’re still warm can result in a gummy crumb and affect the flavor.

Remember, practice makes perfect, and don’t be discouraged if your first batch isn’t flawless. With each attempt, you’ll gain experience and get closer to baking the perfect long-fermented sourdough baguettes! Happy baking!