Sourdough Baguettes
- Apr 7, 2025
- 2 min read
Sourdough Baguettes
February 14, 2024|Bread & Challah, Sourdough Bread
This 6 ingredient baguette recipe is so delicious and good for you, I make large batches then freeze in zipper bags, they stay fresh and delicious even after the freezer.
I will share an easy-to-follow recipe for sourdough baguettes!
In this post, I'll guide you through the process step-by-step, ensuring that even if it’s you're 1st time you can still achieve outstanding results.
So, let's knead, proof, and bake our way to a perfect sourdough baguette together
Ingredients to make 200-250g 12” baguettes:
🫙450g (2 cups) bubbly starter (click for recipe)
🫙480g (2 cups) filtered warm water
🫙28g (2 tbsp) olive oil
🫙900g (6 1/2 cups) all purpose flour
🫙12g (2 tsp) salt
🫙21g (1 tbsp) honey or sugar
Directions:
In a large bowl mix all ingredients until incorporated, if too dry add a bit more water, if a bit too wet, do nothing, it will be absorbed.
Bulk Rise:
🕛1st rise: Leave to rest 30 minutes.
🕛2nd rise: After 30 minutes wet hands for this part: take out your dough and fold it a few times, it will be much softer now.
Cover and let rise 1 hour.
🕛3rd rise: Wet hands and fold again one last time, place back in the bowl for about 2-6 hours depending on the temperature In your kitchen.
ready when almost doubles in size.
🕛Stretch your dough on a floured surface. Divide into 8 equal parts and fold into balls, let rest on a surface covered for 30 minutes.
🕛Take each ball and stretch it, use flour if it sticks, then roll into a 12” baguette 🥖.
place on a floured towel, place all of your baguettes for a last rise in the fridge, floured and covered. 8-12 hours
Bake:
Heat your oven to 450F.
Transfer your cold baguettes to a baking sheet, powder on some flour and score the dough with a knife you can also make beautiful art ♥️.
Place an oven safe dish with some water in it on the bottom of the oven, bake at 20-30 minutes until beautiful golden brown and baguette sounds hollow when you tap on it.
Enjoy
Comments