Let’s talk about the baguette. That golden, crackly loaf that’s synonymous with French baking—crusty on the outside, soft and chewy on the inside, with a flavor that’s unmistakably sourdough.
Making baguettes at home might seem intimidating, but with a little patience and the right technique, you can create loaves that rival any Parisian boulangerie. The long, slow fermentation develops deep, complex flavor.
The steam in your oven creates that signature crackly crust. And that first bite, with the shatter of the crust giving way to the tender, tangy interior? Pure magic. Let’s bake some French dreams.
Instructions
Mix the Dough
In a large bowl, combine the active sourdough starter and warm water. Stir to dissolve. Add the bread flour and salt. Mix with a wooden spoon or your hand until a shaggy, sticky dough forms and no dry flour remains. Cover and let rest for 30 minutes .
Stretch and Folds – First Set
With wet hands to prevent sticking, grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl and repeat 3-4 times. Cover and rest 30 minutes .
Continue Stretch and Folds
Perform 3-4 more sets of stretch and folds, each 30 minutes apart, for a total of 4-5 sets. The dough should become smoother, more elastic, and hold its shape better .
Bulk Fermentation
Cover the bowl and let rise at room temperature for 4-6 hours until the dough is puffy, has bubbles on the surface, and has increased in volume by about 50% .
Divide and Preshape
Turn the dough out onto a lightly floured surface. Divide it into 2 equal pieces (about 480g each). Gently shape each piece into a rough rectangle by folding the edges into the center. Cover and let rest for 20-30 minutes .
Shape the Baguettes
Working with one piece at a time, gently flatten the dough into a rectangle. Fold the top edge down to the center, then the bottom edge up to meet it. Press gently to seal.
Then, using your hands, gently roll and stretch the dough into a long, thin log about 12-14 inches long, tapering the ends slightly. Place seam-side down on a floured linen couche or parchment-lined baking sheet dusted with rice flour .
Final Proof
Cover the shaped baguettes loosely and let rise at room temperature for 1-2 hours until puffy. They should hold an indent when gently poked .
Preheat and Prep for Steam
About 30 minutes before baking, place a baking stone or inverted baking sheet in the oven and preheat to 475°F (245°C). Place an empty metal pan on the bottom rack to preheat as well—this will be for creating steam .
Score the Baguettes
Carefully transfer the baguettes to a piece of parchment paper or a floured peel. Using a lame or sharp knife, make 3-4 diagonal slashes along the length of each baguette, about ¼-inch deep .
Create Steam
Carefully pour about 1 cup of boiling water into the preheated empty pan on the bottom rack—it will sizzle and create steam. Immediately slide the baguettes onto the hot baking stone or baking sheet .
Bake
Bake for 20-25 minutes until the baguettes are deeply golden brown and sound hollow when tapped on the bottom. For extra crispiness, leave them in the oven with the door cracked open for 5 more minutes .
Cool Completely
Transfer the baguettes to a wire rack and let them cool completely—at least 1 hour before slicing .
Serve and Store
Serve fresh with butter, cheese, or your favorite toppings. Store in a paper bag at room temperature for 1-2 days. Baguettes are best enjoyed the day they’re baked .
Pro-Tips for Sourdough Baguette Greatness
- Use a Baking Stone: A preheated baking stone or steel helps create that perfect crust .
- Create Steam: A pan of hot water in the oven is essential for that crackly crust. Don’t skip it .
- Be Gentle When Shaping: Handle the dough lightly to preserve those beautiful air bubbles .
- Score with Confidence: Quick, confident slashes allow the bread to expand properly .
- Cool Completely: Slicing warm baguettes will result in a gummy interior. Patience is key .
