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Sourdough Baguettes – The Perfect Crispy, Chewy Artisan Loaf
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There’s something about a baguette that feels timeless. It’s simple, rustic, and incredibly satisfying. A golden, crispy crust that crackles when you tear it, revealing an airy, chewy crumb inside—pure bread perfection.
Now, imagine all of that, but with the deep, complex flavor of sourdough fermentation. Unlike traditional baguettes that rely on commercial yeast, these Sourdough Baguettes are naturally leavened, meaning all you need is your active sourdough starter, patience, and a few simple ingredients.
If you love classic French bread but want to take it up a notch, this recipe is for you.
Why You’ll Love This Recipe
✔️ Golden, Crispy Crust – That perfect crunch with every bite.
✔️ Chewy, Open Crumb – The ideal texture for sandwiches or dipping.
✔️ No Commercial Yeast – 100% naturally leavened with sourdough starter.
✔️ Better Flavor & Digestibility – Thanks to slow fermentation.
Sourdough Baguette Recipe
📌 Prep Time: 20 minutes
⏳ Rest & Rise Time: 16-24 hours
🔥 Bake Time: 25 minutes
🥖 Yield: 2 large baguettes or 3 medium-sized baguettes
Ingredients
- 500 g 4 cups bread flour
- 100 g ½ cup active sourdough starter (100% hydration)
- 350 g 1 ½ cups water, room temperature
- 10 g 2 tsp salt
Instructions
- Mix the Dough:
- In a large mixing bowl, combine:
- ✅ 500g bread flour
- ✅ 100g active sourdough starter
- ✅ 350g water
- Mix until a shaggy dough forms. Cover and let it rest for 30 minutes.
- Add Salt & Strengthen the Dough
- Sprinkle 10g salt over the dough and work it in with your fingers.
- Perform four sets of stretch and folds, once every 30 minutes over the next 2 hours.
- Cover and let the dough rest at room temperature for 4-6 hours until nearly doubled.
- Cold Fermentation (8-12 Hours, Overnight Recommended)
- Transfer the dough to the fridge overnight (this enhances flavor and makes shaping easier).
- 💡 Pro Tip: Cold fermentation gives the best texture and taste, but if you’re short on time, you can skip this step and shape after the bulk rise.
- Divide & Pre-Shape the Dough:
- Turn the dough onto a lightly floured surface.
- Divide into 2 or 3 equal pieces (depending on the size of baguettes you want).
- Shape each into a rough rectangle and let them rest for 20 minutes.
- Shape the Baguettes:
- Flatten each piece into a rectangle, then fold one third over itself, pressing lightly.
- Roll the dough tightly into a log, sealing the seam with your fingertips.
- Place on a floured couche (or parchment-lined baking sheet) and let rise for 1-2 hours.
- Preheat the Oven:
- Preheat oven to 475°F (245°C) with a baking stone or steel inside.
- Place a cast iron skillet or pan on the bottom rack (for steam).
- Score & Bake:
- Use a sharp blade or lame to score 3-4 diagonal cuts on each baguette.
- Transfer to the hot oven and immediately pour ½ cup of hot water into the skillet to create steam.
- Bake for 20-25 minutes, until deep golden brown and crispy.
- Cool & Enjoy:
- Let the baguettes cool for at least 30 minutes before slicing.
How to Store & Freeze Sourdough Baguettes
- At Room Temp: Best eaten fresh but can be stored in a paper bag for 1-2 days.
- In the Freezer: Wrap in plastic wrap and freeze for up to 3 months.
- To Reheat: Refresh in a 350°F oven for 5-7 minutes for that fresh-baked crunch.
How to Enjoy Sourdough Baguettes
This sourdough baguette is as versatile as it is delicious. Here are some ideas:
🥖 Classic Butter & Jam – The simplest and most satisfying way to enjoy it.
🧀 Charcuterie Board – Pair with cheese, cured meats, and olives.
🥪 French Sandwiches – Perfect for a classic jambon-beurre (ham & butter) sandwich.
🍲 Dipping Bread – Ideal for soups, stews, or olive oil and balsamic vinegar.
🍕 Baguette Pizza – Slice in half, top with sauce and cheese, and bake.
Why Sourdough Baguettes Are Worth the Effort
Sourdough baguettes take time, but the rewards are incredible.
✨ Better Flavor – A deep, complex taste that commercial yeast can’t match.
✨ Superior Texture – Crispier crust, chewier crumb, and a perfect bite.
✨ Healthier & Easier to Digest – Natural fermentation makes the gluten easier to break down.
Once you make these at home, you’ll never go back to store-bought baguettes again!
Final Thoughts
Baking sourdough baguettes at home is an art, but one that’s incredibly rewarding. Whether you’re serving them fresh with butter, making sandwiches, or simply enjoying the aroma of fresh-baked bread, these loaves bring a little extra joy to the table.
Love sourdough try this sourdough pizza recipe or sourdough cinnamon rolls.
If you try this recipe, I’d love to see your results! Tag me on Instagram @WillowAndMoose using #TheGoodLifeChronicles so we can admire your sourdough success together.
Happy baking! 🥖✨
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