Best Sourdough Baguettes

Best Sourdough Baguettes are delightfully crusty loaves filled with the tangy goodness of sourdough. They’re not heavy or overly dense either. I think they’re perfect for any occasion, and if you’re not a sourdough fan, feel free to try it with a different starter.

It will still be undeniably delicious! If you’re looking for a light & airy bread that’s not overly filling, you’ve come to the right place. When you make a crisp, golden baguette and pair it with the unique flavor of sourdough, you get the perfect bread. The tangy flavor just sends it over the top. I’ve really been in the mood for something comforting and homemade, and these dreamy baguettes remind me of cozy mornings and artisan bakeries. Not a fan of sourdough? Don’t worry, it’s still delicious with other types of starters.

Kitchen Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Dough scraper
• Kitchen scale
• Banneton or proofing basket
• Dutch oven or baking stone
• Lame or sharp knife for scoring
• Parchment paper
• Kitchen towel
• Oven mitts

Ingredients

• 500g bread flour
• 100g active sourdough starter
• 350g water
• 10g salt

Directions

1. Prepare the Dough:
   • In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
2. Add the Starter and Salt:
   • Add the active sourdough starter and salt to the dough. Mix thoroughly until well combined. This may take a few minutes of kneading.
3. Bulk Fermentation:
   • Cover the bowl and let the dough rest at room temperature for 4-5 hours, performing a series of stretch and folds every 30 minutes for the first 2 hours.
4. Pre-Shape and Rest:
   • After bulk fermentation, turn the dough out onto a lightly floured surface. Divide it into two equal pieces. Pre-shape each piece into a rough cylinder, cover with a towel, and let rest for 20 minutes.
5. Shape the Baguettes:
   • Shape each piece into a baguette by flattening the dough into a rectangle, folding the top third down, and then rolling tightly from the top to form a log. Pinch the seam closed.
6. Proof:
   • Place the shaped baguettes into a lightly floured banneton or proofing basket, seam side up. Cover with a towel and let proof at room temperature for 1-2 hours, or until they have increased in size by about 50%.
7. Preheat the Oven:
   • Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside. If using a baking stone, also place a baking sheet on the lower rack.
8. Score the Baguettes:
   • Gently turn the baguettes out onto a piece of parchment paper. Use a lame or sharp knife to score the tops of the baguettes with a few diagonal slashes.
9. Bake:
   • Carefully transfer the baguettes to the preheated Dutch oven or baking stone. If using a baking stone, pour a cup of hot water onto the preheated baking sheet to create steam. Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.
10. Cool:
    • Transfer the baked baguettes to a wire rack to cool completely before slicing.

These Best Sourdough Baguettes are the perfect combination of a crisp, golden crust and a tangy, airy interior, making them an irresistible addition to any meal!