Sourdough Baguette Recipe
Category: Bread
Servings: 6
This sourdough baguette recipe combines the rich, tangy flavor of sourdough starter with the classic French baguette texture. Perfect for any meal, the baguettes are crispy on the outside, soft and airy on the inside. With a two-day preparation method, this recipe will reward your patience with a truly spectacular result.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Strong flour (type 0) | 340g |
| All-purpose flour (type 00) | 300g |
| Water | 400g |
| Sourdough starter | 50g |
| Fresh yeast | 2g |
| Fine salt | 16g |
| Strong flour (type 0) | 160g |
| Water | 80g |
| Fresh yeast | 5g |
Instructions:
Day 1: Preparing the Biga
- Make the Biga (Starter)
The first step in creating your sourdough baguettes is to prepare the biga, a pre-ferment that adds flavor and helps with the texture of the bread. In a bowl, dissolve 5g of fresh yeast in 80g of water.
Add 160g of strong flour (type 0) to the mixture, stirring to form a smooth dough.
Transfer the dough into a tall container lightly greased with oil to prevent sticking.
Allow the biga to ferment at room temperature for about 12 hours. It should double in size, and you’ll notice large air pockets in the dough when it’s ready.
Day 2: Preparing the Baguettes
-
Activate the Yeast and Mix the Dough
On the day you plan to bake, start by dissolving the fine salt in 200g of warm water. In a separate bowl, dissolve 2g of fresh yeast in the remaining 200g of water.
In a large mixing bowl, combine the 340g of strong flour (type 0) and 300g of all-purpose flour (type 00).
Add the biga, sourdough starter (50g), and both yeast mixtures. Begin mixing, either by hand or with a dough hook in a stand mixer, until the dough starts to come together.
Knead the dough for about 10-12 minutes, either by hand or in the mixer, until it is smooth, elastic, and slightly sticky. The dough should feel soft, but not wet. -
First Rise and Divide the Dough
Cover the dough with plastic wrap or a clean kitchen towel and let it rise for about 1-2 hours at room temperature, until it has doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions, each weighing approximately 200g. -
Shape the Baguettes
Take each portion of dough and flatten it slightly with your fingers to release some of the air.
Using a rolling pin, gently roll each piece of dough into a long, thin cylinder about 40cm in length. Be careful not to press too hard to avoid deflating the dough too much.
Place the shaped baguettes onto a floured tray or baking sheet. Ensure they are spaced apart to allow for expansion during the second rise. -
Second Rise
Cover the baguettes with a damp kitchen towel or plastic wrap, and leave them to rise for another 1 hour. The dough should be puffy and slightly firm to the touch. This is crucial to achieve the perfect airy interior.
Baking the Baguettes
-
Preheat the Oven
About 30 minutes before baking, preheat your oven to 250°C (482°F). Place a small baking tray or oven-safe dish on the bottom shelf to create steam during baking.
Fill the tray with boiling water to generate steam, which helps create a crisp, golden crust. -
Make Incisions and Bake
Before placing the baguettes in the oven, use a sharp razor blade or bread lame to make quick, decisive slashes along the top of each baguette. This will help the bread expand evenly as it bakes.
Carefully remove the hot baking tray from the oven and transfer the risen baguettes onto a preheated baking stone or baking tray. You can slide them off the cloth with a swift motion to avoid deflating them.
Immediately lower the oven temperature to 240°C (464°F) and bake the baguettes for 25-30 minutes. -
Finishing the Bake
When the baguettes start to turn golden brown, open the oven door for 1-2 minutes to allow some steam to escape. This will help the crust dry out and become crispier.
After 30 minutes of baking, turn off the oven and leave the baguettes inside for an additional 10 minutes to allow them to firm up further.
Remove the baguettes from the oven and place them on a cooling rack to cool down before serving.
Tips for Perfect Baguettes:
- Temperature Control: Make sure the dough doesn’t rise too fast; keep the room temperature in check to allow for a slow, controlled fermentation process.
- Baking Stone: If possible, use a baking stone for the best results. The stone helps distribute heat evenly and gives the baguette a better oven spring.
- Steam: The steam in the oven is critical for achieving the perfect crust, so don’t skip the step with the boiling water.
- Slicing: Let the baguettes cool for a few minutes before cutting into them. This ensures the crumb structure sets, making it easier to slice.
Enjoy your freshly baked sourdough baguettes with butter, cheese, or any of your favorite spreads! These baguettes are perfect for sandwiches, toast, or as a side to any meal.
