At a Glance
Light, airy sourdough baguette-brötchen with a thin, crackly crust. Hydration and gentle handling create an open crumb; long, cool fermentation develops flavor and improves shelf stability [1][2].
Not suitable if:
- • You prefer very tight-crumb sandwich rolls → start with a basic sandwich loaf
- • You don't have an active sourdough starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Dough Scraper
Makes handling and dividing sticky dough easier
Banneton Proofing Basket
Useful when shaping longer rolls or small bâtards
Parchment Paper
Prevents sticking when transferring rolls to the oven
Bread Lame
For sharp, controlled scoring to control oven spring
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Ingredients
Weigh all ingredients on a kitchen scale. Accuracy and hydration control are key for open crumb and consistent shaping [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 500g | 100% | High-protein flour gives structure for bubbles |
| Water | 380g | 76% | Room temp (hydration 76%) |
| Active sourdough starter (100% hydration) | 110g | 22% | Active and bubbly, fed 4-8 hours before use |
| Salt | 10g | 2% | |
| Olive oil (optional) | 10g | 2% | For slightly softer crust |
Schedule
Weekend Version
Mix in the morning, bake in the afternoon for fresh rolls
Weekday Version
Mix at night and cold retard for an easy morning bake
💡 Tips
- If your dough is fermenting too quickly, cold retard in the fridge to slow activity [1]
- Shaped rolls keep 24-48h in fridge; bring to room temp before baking for best oven spring [2]
Step by Step
Autolyse
Mix flour and water in a large mixing bowl until all flour is hydrated. Rest 20–30 min. Autolyse improves extensibility and crumb development [1].
⏱ 20-30 minutes
Mix starter and salt
Add active starter and salt to the autolysed dough. Mix using a dough scraper and fold until incorporated. Avoid overworking.
⏱ 5-10 minutes
Bulk fermentation with stretch-and-folds
Perform 3 sets of gentle stretch-and-folds every 25–30 minutes while dough is resting in the large mixing bowl. This builds strength without heavy kneading and preserves gas pockets [1][2].
⏱ 2.5-4 hours depending on temp
Divide and pre-shape
Turn dough onto a lightly floured bench. Use a dough scraper to divide into 8 equal pieces. Pre-shape gently into rounds; rest 15–20 min.
⏱ 20 minutes
Final shaping into baguette-brötchen
Stretch each piece into a small baguette shape (10–12 cm). Use light tension and roll gently to keep air. Place rolls on a tray lined with parchment paper seam-side down. Cover for final proof.
⏱ 10-15 minutes
Final proof
Proof at room temp until puffy (about 1–1.5 hours), or retard in fridge 8–18 hours. The poke test: indentation should slowly retract; if it springs back quickly, proof more [1][2].
⏱ 1–1.5 hours (room temp) or 8–18 hours (fridge)
Score and bake
Preheat oven to 480°F/250°C with a tray or stone inside for at least 30 min. Transfer rolls on parchment paper. Score with a bread lame to control expansion. Add steam at the start (spritz or place a tray of hot water) and bake 20–28 min until golden and crisp [1][2].
⏱ 20-28 minutes
Cool
Transfer baked rolls to a rack and cool for at least 30 minutes. Wait before slicing to avoid compressing the crumb. Flavor and texture stabilize as the loaf cools [1].
⏱ 30+ minutes
Tips & Variations
Variations
Sesame or poppy seed topping
Brush rolls with water and sprinkle seeds before baking
→ Adds texture and visual appeal
Garlic-herb
Brush with garlic-infused oil after baking
→ Adds savory aroma
Lower hydration (70%)
Reduce water to 350g
→ Easier shaping, tighter crumb
Pro Tips
- 💡 Use a digital kitchen scale for repeatable results
- 💡 Transfer rolls using parchment paper for safe, clean transfer
- 💡 Score with a bread lame at a shallow angle to encourage ear formation
Common Issues
Not going as planned? Common issues:
Storage
Paper bag at room temp
1-2 days
Keeps crust crisp on day 1
Cloth-lined bread box
2-3 days
Maintains softer crust and crumb
Freezing
3 months
Slice and freeze; reheat in oven to refresh crust
⚠️ Don't store in the fridge — it accelerates staling due to starch retrogradation [2].