Zesty and tangy, this sourdough baguette recipe will transform your baking game. With a crispy crust and soft, airy interior, it’s the perfect companion to any meal or just slathered with butter.
Why This Recipe Works
- The long fermentation process develops deep flavors and a perfect texture.
- Using a sourdough starter instead of commercial yeast adds complexity and tang.
- Steam baking creates that iconic crispy crust we all love.
- Simple ingredients let the natural flavors shine.
- Perfect for beginners and pros alike, with clear, step-by-step instructions.
Ingredients
- 1 cup active sourdough starter
- 3 1/2 cups bread flour
- 1 1/2 cups water, at room temperature
- 1 1/2 tsp salt
Equipment Needed
- Large mixing bowl
- Baking stone or steel
- Razor blade or sharp knife for scoring
- Spray bottle for water
- Kitchen scale (optional but recommended)
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the sourdough starter, bread flour, and water. Mix until just combined, then let it rest for 30 minutes. This autolyse period helps the flour absorb water and develop gluten. After resting, add the salt and mix until fully incorporated. The dough should be sticky but manageable.
Step 2: Bulk Fermentation
Cover the bowl with a damp towel and let the dough rise at room temperature (about 70°F) for 4-6 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours. This strengthens the dough and incorporates air, leading to a better rise and texture.
Step 3: Shape the Baguettes
Turn the dough out onto a lightly floured surface and divide it into two equal portions. Gently shape each portion into a long, thin baguette. Place them on a floured couche or towel, seam side up, to hold their shape during the final rise.
Step 4: Final Rise
Cover the shaped baguettes and let them rise for another 1-2 hours, or until they look puffy and have increased in size by about 50%. Meanwhile, preheat your oven to 475°F with a baking stone or steel inside and a pan on the bottom rack for steam.
Step 5: Bake to Perfection
Transfer the baguettes to the preheated baking stone. Quickly score the tops with a razor blade, then spray the oven walls with water to create steam. Bake for 20-25 minutes, until the crust is deep golden brown and the internal temperature reaches 210°F. Let cool on a wire rack before slicing.
Tips and Tricks
For an even crispier crust, you can extend the baking time by a few minutes, but keep an eye on the color to prevent burning. If your oven doesn’t hold steam well, you can add a cup of ice cubes to the pan at the bottom instead of spraying water. Experiment with different flours, like whole wheat or rye, for a portion of the bread flour to add depth to the flavor. Remember, sourdough is as much about the process as it is about the ingredients, so patience is key.
Recipe Variations
- Add herbs like rosemary or thyme to the dough for an aromatic twist.
- Incorporate grated cheese, such as Parmesan or cheddar, for a cheesy version.
- Mix in olives or sun-dried tomatoes for a Mediterranean flair.
- Use part whole wheat flour for a nuttier taste and denser texture.
- Create a seeded baguette by rolling the shaped dough in sesame or poppy seeds before the final rise.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture might be slightly less chewy. Bread flour has a higher protein content, which contributes to the baguette’s structure and chewiness. If using all-purpose flour, you might want to reduce the water slightly to compensate for the lower protein content.
How do I know when my sourdough starter is ready to use?
Your starter should be bubbly and have doubled in size after feeding. It should have a pleasant, slightly tangy smell. If it smells off or hasn’t risen, it might not be active enough. A good test is to drop a small spoonful into water; if it floats, it’s ready to use.
Why is my baguette not as crusty as I’d like?
The crustiness is largely due to steam during baking. Make sure you’re generating enough steam in the oven, either by spraying water or adding ice cubes. Also, baking at a high enough temperature is crucial for developing a good crust. If your oven runs cool, you might need to increase the temperature slightly.
Summary
This sourdough baguette recipe is a testament to the beauty of simple ingredients transformed through time and technique. With a crispy crust and tender interior, it’s a rewarding bake for any level of baker.