Sourdough Baguettes: A Rustic Classic with Crisp Edges & Chewy Centers

When it comes to combining artisan technique with home-baked warmth, sourdough baguettes are in a league of their own. These crusty, golden loaves marry the tangy depth of sourdough with the iconic shape and texture of the French baguette, resulting in a loaf that’s as beautiful as it is flavorful.

Unlike traditional baguettes that rely on commercial yeast, sourdough baguettes are naturally leavened with wild yeast from an active starter. This creates a deeper flavor, improved digestibility, and that signature chewy texture we all crave.

For something a bit softer but just as satisfying, try our Dinner Rolls: A Homemade Guide. They’re perfect for dinners, holidays, or just about any occasion.

What Makes a Baguette a “Sourdough Baguette”?

At its core, a sourdough baguette is made from the same basic ingredients as classic sourdough bread, flour, water, salt, and a wild yeast starter. But what distinguishes it is the process:

• High-hydration dough that creates a moist crumb
• Shaping technique that yields the iconic long, narrow form
• Steam-baking to develop a deep golden crust
• Extended fermentation to unlock complex sour notes

Ingredients for Classic Sourdough Baguettes

One of the beautiful things about sourdough is its simplicity. You don’t need a dozen ingredients, just quality, patience, and the right ratios.

Basic Ingredients:

• 500g bread flour (or a blend of bread + all-purpose)
• 375g water (75% hydration)
• 100g active sourdough starter (100% hydration)
• 10g sea salt

Optional Add-Ins:

• 1 tsp honey (for subtle sweetness)
• Mix-ins like rosemary, olives, or sun-dried tomatoes
• 5–10g instant yeast if using a hybrid sourdough method

Equipment You’ll Need

A successful sourdough baker knows that the right tools make all the difference. From bannetons to Dutch ovens and scoring razors, you’ll want to be prepared before your first proof. Check out our Kitchen Tools: Ultimate Guide to stock your bread-baking arsenal.

Recommended Tools:

• Digital kitchen scale
• Mixing bowl or proofing container
• Banneton or couche (optional, for proofing)
• Bench scraper
• Lame or sharp razor blade (for scoring)
• Spray bottle for water
• Baking stone or steel (optional but highly recommended)
• Parchment paper
• Dutch oven (optional if baking shorter loaves)

How to Make Sourdough Baguettes (Step-by-Step)

Now to the best part, baking! Here’s how to make beautifully crusty, chewy, sourdough baguettes at home from scratch.

Step 1: Mix the Dough

Combine flour, water, and sourdough starter in a large bowl. Mix until no dry spots remain. Cover and rest (autolyse) for 30 minutes.

Step 2: Add Salt

After autolyse, sprinkle in the salt and mix again until fully incorporated.

Step 3: Bulk Fermentation with Folds (3–4 hours)

Let the dough rest at room temperature. Perform 3–4 sets of stretch and folds every 30–45 minutes to build gluten.

💡 Pro tip: You should see your dough become smoother, more elastic, and bubbly over time.

Step 4: Pre-Shape & Rest

Turn the dough out onto a lightly floured surface. Divide into 3–4 portions. Pre-shape gently into logs. Rest for 20 minutes, uncovered.

Step 5: Shape Into Baguettes

Roll each piece into a classic baguette shape: long, tapered at the ends. Place seam-side up in a floured couche or parchment-lined tray.

Step 6: Proof (1–2 hours or overnight)

Cover loosely and allow to proof at room temperature until slightly puffy. For better flavor, cold-proof in the fridge overnight.

Step 7: Score and Bake

Preheat oven to 475°F (245°C) with a baking steel or stone inside. Turn baguettes onto parchment, score with a lame, and transfer into the oven. Spray with water for steam. Bake for 20–25 minutes until deep golden brown.

💡 Pro tip: If you’re baking in a Dutch oven, you can bake one or two at a time for even better crust and oven spring.

Step 8: Cool

Cool completely on a wire rack before slicing. The crust continues to crackle as it sets, music to a baker’s ears!

Flavor Variations to Try with Sourdough Baguettes

Once you’ve mastered the classic sourdough baguette, the real fun begins, customizing it to suit your taste or occasion. Because the sourdough fermentation process already enhances depth of flavor, it also pairs beautifully with herbs, cheeses, and other savory additions. Whether you’re baking for a dinner party, a special brunch, or just want to elevate your everyday loaf, these twists make your baguette truly unforgettable.

Here are some delicious ways to get creative:

• Olive & Rosemary – Fold in sliced kalamata olives and a touch of finely chopped rosemary during your final stretch and fold. It’s earthy, aromatic, and perfect with a cheese platter.

• Garlic & Herb – Mix roasted garlic cloves and an Italian herb blend directly into the dough. As it bakes, your kitchen will smell like a rustic French bakery.

• Sun-Dried Tomato & Basil – A Mediterranean favorite, this combo adds tang and sweetness. Use oil-packed tomatoes for added richness.

• Cheese Crust – Right before baking, top the shaped dough with grated Parmesan or sharp cheddar for a savory, golden crust.

• Whole Wheat Variation – For a nuttier, heartier crumb, replace 20–30% of your bread flour with whole wheat flour. You’ll get a boost of fiber and a more rustic flavor.

💡 Pro tip: Extend your fermentation time (especially bulk fermentation) for a tangier flavor profile. The longer the ferment, the deeper the sour, perfect for those who love a bold sourdough bite.

What to Serve with Sourdough Baguettes

Few breads are as versatile as the sourdough baguette. With its crispy crust and chewy interior, it plays well with both rustic and refined flavors. Whether you’re building a breakfast plate, assembling a casual lunch, or curating an elegant dinner spread, this naturally leavened bread offers the perfect base or side for a variety of dishes.

From savory dips to bright, fresh toppings, here are some delicious and creative ways to enjoy your sourdough baguettes throughout the day:

1. Cheese and Charcuterie Boards

Use slices or torn pieces of baguette as a carrier for aged cheeses like brie, manchego, or creamy goat cheese. Add fig jam or honey for a sweet contrast. Pair with olives, nuts, and cured meats for a well-balanced grazing board.

2. Soup Companions

Nothing beats dipping sourdough baguette into a warm bowl of soup. Try it with:

• Lentil soup
• Tomato bisque
• Creamy potato-leek soup
• French onion soup with a cheese pull

💡 Pro tip: Lightly toast slices and rub with garlic before serving for added aroma and crunch.

3. Bruschetta or Crostini

Toast baguette slices and top with a fresh blend of:

• Chopped tomatoes
• Basil
• Olive oil
• Sea salt
• Optional: crumbled feta or balsamic glaze

This classic Italian starter is always a crowd-pleaser.

4. Avocado Toast (With a Tangy Twist)

Use sourdough instead of regular bread for next-level avocado toast. Add toppings like:

• Chili flakes
• Za’atar
• Sliced radishes
• Poached eggs

The tang of the sourdough balances the creaminess of the avocado perfectly.

5. Dips and Spreads

Create a Mediterranean-style snack board with:

• Hummus
• Baba ganoush
• Muhammara
• Whipped feta
• Roasted red pepper spread
• Tzatziki

These spreads pair beautifully with sourdough’s depth of flavor and chewy bite.

💡 Pro tip: Slightly stale baguette slices make excellent crostini or croutons, just toast or pan-fry with olive oil and herbs.

Storing & Freezing Sourdough Baguettes

Because of the lack of preservatives and high hydration, sourdough baguettes are best enjoyed fresh, but that doesn’t mean leftovers go to waste!

1. Short-Term Storage:

• Wrap in a clean kitchen towel or paper bag for 1–2 days.
• Avoid plastic bags, they soften the crust.

2. Freezing:

• Slice before freezing for convenience.
• Store in airtight bags or wrap in foil + zip bag.
• Keeps well for up to 2–3 months.

3. Reheating:

• Preheat oven to 375°F (190°C), spritz slices with water.
• Heat whole baguette wrapped in foil for 10–15 minutes.
• Toast slices directly from frozen for 3–5 minutes.

Frequently Asked Questions (FAQs)

Q1: Can I make sourdough baguettes without yeast?

A: Yes! Traditional sourdough baguettes rely entirely on natural wild yeast from your sourdough starter. No commercial yeast is needed if your starter is strong.

Q2: Why is my baguette dense or not airy?

A: This usually happens from under-proofing, overworking the dough, or insufficient gluten development. Try more folds and allow longer fermentation.

Q3: Do I need a baguette pan?

A: Not at all! You can shape directly on parchment or use a linen couche to hold form during proofing. A pan helps, but it’s optional.

Q4: How do I get a crispier crust?

A: Bake with steam! Use a spray bottle in the oven or place a hot tray of water on the rack below your baking surface.

Q5: Can I use only whole wheat flour?

A: You can, but results will be denser. Try a 70:30 bread-to-whole-wheat ratio for the best texture.

Final Recap: Why Sourdough Baguettes Are Worth the Effort

Baking sourdough baguettes at home might seem like an advanced challenge, but it’s incredibly rewarding once you dive in. The process allows you to slow down, connect with your food, and master the art of artisan breadmaking from your own kitchen.

These baguettes are:

• Crusty and golden on the outside, soft and chewy inside
• Naturally fermented, meaning more digestible and gut-friendly
• Full of bold flavor thanks to long fermentation
• Minimal in ingredients, but rich in technique and customization
• A blank canvasn perfect for dipping, toasting, topping, or gifting

Whether you’re a seasoned sourdough baker or just starting out, this recipe invites experimentation. Try different flours, mix-ins, or proofing methods, and you’ll discover just how fun and creative baking bread can be.

Print