Go Back
–+ servings
a pile of baguettes on a cutting board

Sourdough Baguette

A fool proof recipe to make the most delicious baguette with a crispy exterior and soft center. You can use sourdough discard for this recipe as you do not need a strong starter to get it nice and fluffy.
Print Recipe
Servings4 Baguettes

Ingredients

Instructions

  • In a large bowl, combine the sourdough starter, flour, and water into a bowl. Mix well and let rest for 15 minutes
  • In a small bowl measure and mix together the salt, sugar, yeast, and MSG
  • Sprinkle about 1/4 of the salt mixture over the dough. Press it into the dough and stretch and fold the dough over itself. Do 4 stretches and folds around each side of the dough.
    Let it rest for 20 minutes and add another 4th of the salt mixture, do a stretch and fold.
    Repeat this until all the mixture is used up.
  • Let the dough rest for 1 hour to double in size
  • Punch the dough down and do another stretch and fold.
    Cover and put the dough in the refrigerator and leave it for at least 12 hours to develop flavor, up to 48 hours (36 hours is the perfect sweet spot for flavor and fluffiness)
  • Remove the dough from the fridge and place on a floured surface.
    Divid your dough into 4 sections and shape them into little rectangles.
    Let rest for 1 hour
  • Shape your baguette by folding 1/3 of the dough towards the center and then folding the other side into the center- pinch the dough together, and then roll it into a log.
    Let rest for 40 minutes
  • Preheat your oven to 220c or 450F. Boil a pot of water and pour it into a casserole dish and put that on the bottom shelf of your oven to make your oven steamy.
    If you want to flavor the exterior of your baguette, spray a little water over the surface and sprinkle your seasoning mix.
    Score your baguettes and place on a baking sheet, place in the oven and spray a little bit of water in the oven to create more steam.
    Bake for 10 minutes
  • Remove the dish with water from the oven and let the baguettes bake for another 20-30 minutes or until they are golden brown

Video

@jess.flowers

How I made these sourdough baguettes 🥖 190g sourdough starter 420g water 600g bread flour 12g salt 4g msg 4g sugar 8g instant yeast Makes 4 baguettes Optional, sprinkle 3g garlic powder, 3g truffle salt, 1g black pepper, 6g nutritional yeast flakes over baguettes before scoring them For best flavor let the dough proof for 36 hours in the refrigerator, but it will also taste good after 12 hours of proofing. Bake in a steamy oven at 220c (450f) for 10 minutes, remove steam, bake until golden brown (about 20 minutes)

♬ original sound - Jess Flowers

Notes

A seasoning mix I like to sprinkle over my baguettes is this:
3 grams Garlic Powder
3 grams Truffle Salt
6 grams Nutritional Yeast Flakes
dash of Black Pepper