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Sourdough Baguettes

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

These crusty, naturally leavened sourdough baguettes are golden on the outside, chewy inside, and made with just four ingredients. Perfect for slicing, dipping, or serving alongside soups, cheeses, and spreads.

  • Total Time: 6.5–12.5 hours (mostly hands-off)
  • Yield: 3 medium baguettes or 4 smaller ones 1x

Ingredients

Scale
  • 500g bread flour
  • 375g water (75% hydration)
  • 100g active sourdough starter (100% hydration)
  • 10g sea salt
  • (Optional: 1 tsp honey, fresh rosemary, olives, or cheese for flavor variations)

Instructions

  1. Mix flour, water, and starter. Rest for 30 minutes (autolyse).
  2. Add salt and knead gently to incorporate.
  3. Bulk ferment for 3–4 hours with stretch and folds every 30–45 mins.
  4. Pre-shape and rest for 20 minutes.
  5. Shape into baguettes, place in floured couche or tray.
  6. Proof at room temp 1–2 hours or overnight in fridge.
  7. Score and bake at 475°F (245°C) for 20–25 minutes with steam.
  8. Cool completely on a wire rack before slicing.
  • Author: Norah
  • Prep Time: 20 minutes
  • Fermentation Time: 6–12 hours (bulk + proofing)
  • Cook Time: 25 minutes
  • Category: Bread, Baking
  • Method: Sourdough, Oven-Baked
  • Cuisine: French-Inspired, Artisan