Article Summary
Traditional baguette technique adapted for sourdough. Covers shaping long loaves, achieving the signature crispy crust, open crumb, and proper scoring for ears.
11 minute read
•Recipe
Classic Sourdough Baguettes
The baguette is the ultimate test of bread-baking skill. This sourdough version adds complexity while maintaining that signature crispy crust and chewy crumb.
Ingredients (3 baguettes)
- 80g active sourdough starter
- 500g bread flour
- 350g water
- 10g salt
Method
- Mix flour, water, starter
- Rest 1 hour (autolyse)
- Add salt, mix well
- Bulk ferment 4-5 hours with folds every 45 min
- Divide into 3 pieces (about 310g each)
- Pre-shape into logs, rest 30 min
- Final shape into baguettes
- Proof seam-down on floured couche
- Proof 1-2 hours until slightly puffy
Baking
- Preheat oven with steam setup to 475°F
- Score with 3-5 overlapping cuts at low angle
- Bake with steam 15 minutes
- Remove steam, bake 10-15 more minutes
- Cool on rack—listen for crackling!
Tips
- Shaping takes practice—watch videos
- Cold retard not ideal for baguettes
- Score confidently and quickly
- Steam is essential for thin, crispy crust
Topics Covered
recipebaguettefrenchadvanced
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DR
David Rodriguez
AuthorSourdough Expert & Artisan Baker
Passionate about the art and science of sourdough baking. Sharing knowledge to help home bakers create beautiful, delicious bread.
Published May 15, 2024
