Sourdough Baguettes
Servings: 1 standard baguette OR 2 demi baguettes
Sourdough baguettes with a soft airy crumb.Learn how to bake artisan sourdough baguettes at home with classic flavor and beautiful crust.
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Equipment
- Couche (or a large, stiff tea towel)
Ingredients
- 100 g Bread Flour
- 100 g All-Purpose Flour
- 150 g Warm Water
- 40 g Active Sourdough Starter
- 5 g Salt
- Rice Flour (for dusting)
- 475 g Boiled Water (for steaming the oven - 2 cups)
Instructions
MIX
- In a large bowl, add the active sourdough starter and warm water. Mix thoroughly with a wooden spoon or spatula to create a milky liquid.
- Add the bread flour, all-purpose flour, and salt. Using your hand, mix the dough very thoroughly. Mixing the dough should take a few minutes to ensure there are no dry bits of flour or lumps. Ensure all of the salt has dissolved.
- Cover with a lid, plastic covering, or a damp tea towel.
STRETCH-AND-FOLD
- Allow the mixture to rest for 30 minutes.
- Perform 3 stretch-and-folds, each 30 minutes apart.
BULK FERMENT
- Cover the dough and allow it to bulk ferment for 5 hours (based on an average room temperature of 72°F).
COLD PROOF
- Securely cover your bowl and place it in the refrigerator for 12-24 hours.
PRE-SHAPING
- One hour before you plan to shape your baguette, take it out of the refrigerator.
- Use a bowl scraper to gently scrape your dough onto the counter/shaping surface. Remove the dough from the bowl as one large piece.
- Using a bench scraper, place the scraper underneath the dough at a 45° angle.
- With circular motions, scrape the dough under itself and toward you to create an oval shape. Unlike a traditional sourdough loaf, pre-shaping into an oval, rather than a circle, will help the shaping process. The goal is to create a uniform oval of dough with smooth, tight surface tension. Sprinkle the pre-shaped dough with a light dusting of flour, and allow it to rest for 30 minutes.
SHAPING
- While the pre-shaped dough rests, prepare a couche or linen/cotton tea towel by generously dusting it with rice flour.
- To shape your baguette, flip the pre-shaped ball of dough upside down onto a lightly floured surface so that the smooth side is touching the counter. Stretch the dough into a rectangle with the long side closest to you.
- Starting at the top of the rectangle (the top long side), bring the edge to the center of the rectangle. Press down to seal. Then, fold it again until it is ¾ of the way down the rectangle. Press to seal. Lastly, fold the dough over itself one more time until you’ve rolled the entire rectangle into a long log. Press to seal this edge very thoroughly.
- With the palms of your hands, begin rolling the baguette outward, starting in the middle and progressively moving to the edges. Standard baguettes are typically 20”-26”, and demi baguettes are 10-12” long.
- Transfer the shaped baguette(s) to the floured couche with the seam side facing up. Lift the sides of the couche to create “walls” along the entire length of the baguette(s). This will help each baguette hold its shape.
- Cover with a tea towel and allow the baguette(s) to rest in the couche for 2 hours.
BAKE
- Preheat your oven to 450°F. (See note below for alternate baking option.)
- Place a metal roasting pan filled with lava rocks into the oven while it preheats. Boil the water and have it ready as soon as you load the baguettes into the oven.
- Line your peel with parchment paper. Transfer the baguette(s) to the lined peel, seam side down.
- Score the baguettes. For standard baguettes, I recommend (3) diagonal slashes down the length of the baguette. For demi baguettes I recommend one, long slash straight down the center.
- Load the baguettes onto baking steel/stone by sliding the loaves with the parchment paper beneath it.
- Immediately pour the boiling water over the lava rocks. Quickly close the oven door.
- Bake with the steam for 20 minutes. Then, release the steam by opening the oven door. Bake for an additional 12-20 minutes, until the baguettes are deeply golden, light, and sound hollow when tapped.
- Allow the baguettes to cool completely on a wire rack before enjoying.
Notes
Alternate Baking Option: Instead of open baking with lava rocks, you can use a baguette dutch oven, utilizing the lid to trap steam like normal sourdough bread.