Sourdough Baguette
Really good French-inspired baguettes at home! These are made using just flour, active sourdough starter, water, and salt, and they bake in a regular home oven. By using an inverted sheet pan on top of these while they bake, you'll create the perfect amount of steam for a thin crust, with an interior that's fluffy and chewy.Makes 4 (roughly 10-inch long) baguettes.
Servings: 8
Calories: 228kcal
Ingredients
- 250 grams water
- 200 grams sourdough starter
- 450 grams all purpose flour
- 12 grams salt
Directions
- Combine the water and starter in a medium bowl. Add the flour and salt and mix until well combined. You will need to mix with your hands for a few minutes to ensure it’s fully mixed. Cover well.Over the next 2-3 hours, perform 3 rounds of stretch and folds. Then, let the dough rise for an additional 2-3 hours, until puffed up.Line a baking sheet with parchment paper.Turn dough out onto a floured surface. Press out into a disc, popping any large bubbles that have formed, and use a bench scraper to divide into 4 triangles. Take one triangle at a time and shape into a long loaf, rolling from the inside point of the triangle out to the long, rounded end. Pull against your work surface to tighten as you roll, and after it’s shaped. Pinch the edges to seal and to make them come to a point for a classic baguette look. Place seam side-down on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover well and let rise 2-3 hours, until puffed up. (You can alternatively do this rise in the fridge - see notes for details.)When ready to bake, preheat the oven to 450 degrees. Score 3 diagonal lines down each baguette. Place a second baking sheet upside down over the baguettes to create a closed baking vessel. (This will give them the steam they need as they bake). Bake in the top third of the oven for 30 minutes. Remove the top baking sheet and continue baking 5-10 minutes more. If you want a darker crust, bake directly on the oven rack for the last few minutes of baking.Cool at least 20 minutes before slicing.
Notes
- Storage - Once they're completely cooled, these can be stored in a bread bag at room temperature for up to 5 days. They're freshest on the day they're baked, but you can easily reheat to freshen them up (instructions below).
- Reheating - Quickly run your baguette under a running faucet to moisten the crust. Bake directly on the rack of a 375 degree oven for 8-10 minutes, until heated through and the crust has re-crisped. (Running it under water may feel counterintuitive, but it ensures the crust reheats to be soft AND crisp.
- Freezing - Baguettes can be wrapped very well and frozen for up to 3 months. Thaw at room temperature and follow the reheating instructions above.
Equipment
Nutrition
Calories: 228kcal (11%) | Carbohydrates: 48g (16%) | Protein: 6g (12%) | Fat: 1g (2%) | Saturated Fat: 0.1g (1%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 584mg (25%) | Potassium: 60mg (2%) | Fiber: 2g (8%) | Sugar: 0.2g | Calcium: 10mg (1%) | Iron: 3mg (17%)
Tried this recipe? Pin it today!Mention @letsmakesourdough or tag #letsmakesourdough!
