Crispy on the outside, tender in the center—this sourdough baguette recipe delivers everything a true artisan loaf should be. With a mild tang, crackling crust, and chewy bite, it’s pure baking bliss.
This easy-to-handle dough rewards patience with stunning baguettes that rival those from a Parisian boulangerie. Whether you’re a weekend baker or a sourdough enthusiast, these loaves are worth every minute.
What You’ll Need to Make These Sourdough Baguettes
- White bread flour – The strong protein content provides structure and chew, essential for that classic baguette bite.
- Active sourdough starter – The backbone of this bread, lending flavor, rise, and that distinctive sourdough tang.
- Water – Hydrates the dough, activates the gluten, and supports fermentation over time.
- Salt – Essential for flavor balance and tightening the gluten for a strong dough.
- Semolina flour – Adds a rustic, golden crunch to the crust and helps prevent sticking during proofing.
- Rice flour or more bread flour – Used for dusting; rice flour especially prevents sticking without adding extra gluten.
Shaping Your Loaf: How to Make This Sourdough Baguette Recipe
Begin by mixing part of the water with your bubbly starter and flour, allowing it to rest and hydrate. Dissolve the salt in the remaining water and mix it in thoroughly.
Through a series of gentle stretch-and-folds, build strength into the dough, letting it rest between sessions. After the final fold, a slow bulk ferment allows flavor to deepen.
Shape the dough with intention—tight, long cylinders sealed and tapered at the ends. Let them proof in a well-floured couche for up to 36 hours, developing their final rise and flavor complexity.
When ready to bake, preheat a hot oven with steam. Score with a sharp blade, bake until blistered and golden, and cool slightly before diving into your crusty creation.
Tips & Tricks for Baguette Brilliance
When it comes to baguettes, success lies in the details. Keep your starter active and bubbly—your final bread depends on it. The folds aren’t just for show—they build structure and help trap air for an open crumb.
Proofing in the fridge for up to 36 hours enhances the flavor while giving the dough time to develop slowly and evenly. Don’t rush it. Use semolina or rice flour for dusting to prevent sticking without affecting texture.
For the perfect crust, bake with steam: a tray of boiling water does the trick. Let the baguettes cool completely before slicing—cutting too early releases steam and softens the crust.
Fresh Now, Delicious Later: How to Store Sourdough Baguettes
Keep your sourdough baguettes in an airtight bag or wrapped in a clean kitchen towel at room temperature for up to five days. While the crust will soften, the interior stays satisfyingly chewy.
To restore their crackle, toast slices or reheat them briefly in a hot oven. Want to extend the magic? Freeze them whole or sliced in airtight bags for up to three months.
Just warm from frozen in a toaster or hot oven, and they’re as good as fresh—ideal for impromptu sandwiches or soup-side snacking.
Sourdough Baguette Recipe
Ingredients
For the baguette dough
- 15 g 3 tsp fine sea salt
- 100 g 0.4 cups mature, active sourdough starter
- 450 g 3.6 cups white bread flour
- 280 g 1.1 cups water, divided
For dusting
- 80 g 0.5 cups semolina
- 80 g 0.5 cups white bread flour or rice flour
Instructions
- Combine 250 g of the water with the sourdough starter in a large mixing bowl and stir thoroughly. Incorporate the flour, mixing until no dry bits remain. Cover the bowl and let it rest for one hour. Meanwhile, dissolve the salt in the remaining 30 g of water.
- Introduce the salted water to the dough and knead gently until the mixture becomes smooth and elastic. Perform a stretch and fold by lifting one edge of the dough and folding it over itself, rotating the bowl as you continue around. After this process, shape the dough into a ball and transfer it to a lightly greased bowl, covering with a damp cloth. Let it rest for another hour.
- Repeat the stretch-and-fold process two additional times, each followed by a one-hour rest. Following the third set, allow the dough to undergo bulk fermentation for two hours, remaining covered throughout.
- Turn the dough out onto a lightly floured surface and divide into four portions for smaller baguettes or two if you prefer longer loaves. Lightly flatten each piece, expelling excess air, and shape into rectangles. Fold the top edge down, applying downward tension with your thumbs. Continue rolling to form a tight cylinder. Seal the seam by pressing with your palm and pinching with your fingers. Roll the dough from the center outward to taper the ends.
- Prepare a baking sheet with a couche or thick linen cloth floured generously with a blend of semolina and bread or rice flour. Nestle the baguettes seam-side up between the folds. Sprinkle with additional flour mixture and cover with plastic wrap or an inverted tray. Refrigerate to proof for at least 18 hours and up to 36.
- If necessary, allow baguettes to come to room temperature to finish proofing. Preheat the oven to 250°C (480°F), placing a container of boiling water at the base to generate steam. Heat a baking stone or tray in the oven. Dust the hot surface with semolina. Invert the baguettes seam-side down onto it. Score each with a blade at a 30–45° angle to a depth of about 1.5 cm.
- Bake for 30 minutes, rotating the tray and reducing the heat to 220°C (428°F) at the 15-minute mark. Once golden and crusty, remove the loaves and cool before slicing. Serve warm with butter or your preferred accompaniment.