Sourdough Baguette Recipe
Ingredients:
For the Levain (Sourdough Starter):
- 50g sourdough starter (active and bubbly)
- 50g whole wheat flour
- 50g all-purpose flour
- 100g water (lukewarm)
For the Dough:
- 500g bread flour (or high-protein flour)
- 350g water (lukewarm)
- 10g salt
- All of the prepared levain
Optional Ingredients:
- Cornmeal or flour (for dusting)
- Olive oil (for greasing)
Instructions:
Step 1: Prepare the Levain (12-14 hours before baking)
Start by preparing your levain the night before you plan to bake your sourdough baguettes. Mix 50g of active sourdough starter with 50g of whole wheat flour, 50g of all-purpose flour, and 100g of water in a bowl. Stir well to combine until you have a thick, wet mixture.
Cover the bowl with a kitchen towel or plastic wrap and let it rest at room temperature for 8-12 hours. By morning, the levain should be bubbly and expanded, showing that it’s ready for use.
Step 2: Mix the Dough
Once your levain is ready, it’s time to mix the dough. In a large mixing bowl, combine 500g of bread flour and 350g of lukewarm water. Stir together until the flour is just hydrated. Let this mixture sit for 30-45 minutes (this process is called autolyse), which helps develop gluten and improves the texture of the dough.
After the autolyse, add all of the levain to the dough, along with the 10g of salt. Mix thoroughly until the dough is fully combined. The dough will be quite sticky at first, but this is normal. Resist the urge to add more flour.
Step 3: Bulk Fermentation (4-5 hours)
Cover the dough with a damp towel or plastic wrap, and let it rest for 4-5 hours at room temperature. During this period, perform a series of “stretch and folds” every 30 minutes for the first 2 hours.
To do this, lightly wet your hands to prevent sticking, then grab one side of the dough, stretch it upward, and fold it over itself. Turn the bowl 90 degrees and repeat until all four sides of the dough have been stretched and folded. These stretches help build structure and strength in the dough.
After the second hour of stretch and folds, let the dough rest undisturbed for the remaining bulk fermentation time. By the end of this process, the dough should have risen, become more elastic, and show small air bubbles on the surface.
Step 4: Shape the Baguettes
Once the dough has completed its bulk fermentation, turn it out onto a lightly floured surface. Gently divide the dough into 2 or 3 equal portions, depending on how large you’d like your baguettes to be.
To shape each baguette:
- Take one portion of dough and gently flatten it into a rectangle.
- Fold the bottom third of the rectangle up to the center, then fold the top third down to meet the bottom fold, like folding a letter.
- Turn the dough 90 degrees and repeat the fold.
- Finally, roll the dough into a long, cylindrical shape, about 12-15 inches in length, depending on your desired baguette size.
Once shaped, place the baguettes seam-side down on a sheet pan lined with parchment paper and lightly dusted with cornmeal or flour to prevent sticking.
Step 5: Final Proofing (1.5-2 hours)
Cover the baguettes loosely with a kitchen towel or plastic wrap and let them proof at room temperature for about 1.5-2 hours. The baguettes should puff up slightly during this time, but they won’t double in size.
Alternatively, if you prefer to bake your baguettes the next day, you can place the shaped dough in the refrigerator and let it cold-proof overnight.
Step 6: Preheat the Oven and Prepare for Baking
While the dough is proofing, preheat your oven to 475°F (245°C). Place a baking stone or an upside-down baking sheet in the oven to heat up. You’ll also need to create steam in the oven, which helps achieve the crispy, crackly crust characteristic of baguettes. You can do this by placing a metal baking dish on the bottom rack of the oven. When you’re ready to bake, pour about 1 cup of hot water into the dish to create steam.
Step 7: Scoring the Baguettes
Before placing the baguettes in the oven, score them using a sharp razor blade or a bread lame. Hold the blade at a shallow angle and make 2-3 diagonal slashes along the length of each baguette. This allows the bread to expand properly as it bakes.
Step 8: Bake the Baguettes
Carefully transfer the baguettes onto the preheated baking stone or sheet. Immediately pour hot water into the baking dish to create steam, then quickly close the oven door.
Bake the baguettes for 20-25 minutes or until they develop a deep golden-brown color with a crackly crust. Rotate the pan halfway through the baking time to ensure even browning.
Step 9: Cool the Baguettes
Once the baguettes are done baking, transfer them to a wire rack to cool for at least 30 minutes before slicing. Cooling allows the crust to fully develop and the crumb to set.
Tips for Perfect Sourdough Baguettes:
- Active Starter: Make sure your starter is bubbly and active before beginning the recipe. A weak starter can result in dense baguettes.
- Hydration: This dough is fairly high hydration, making it sticky to work with. Wet your hands when handling the dough to prevent sticking.
- Patience: Sourdough requires long fermentation times, so plan accordingly. However, the extended fermentation enhances the flavor and texture of the baguettes.
- Steam: Steam is essential for creating a crispy crust. Don’t skip the step of adding hot water to the oven.
Enjoy your freshly baked sourdough baguettes with butter, cheese, or any topping of your choice!