At a Glance
A classic sourdough baguette using 100% wheat flour with a relatively high hydration to promote an open crumb and thin, crisp crust. The method emphasizes autolyse, gentle handling (coil folds or stretch-and-folds), and a cold retard to build flavor and strengthen dough extensibility[1][2][5].
Not suitable if:
- • You need instant results → start with a quick yeast or beginner sourdough
- • You don't have a mature starter → create or refresh your starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Banneton Proofing Basket
Supports shaping and creates surface tension for good oven spring
Dutch Oven
Creates steam and high radiant heat for crisp crust
Dough Scraper
Helps with gentle handling and bench work on high-hydration doughs
Bread Lame
Precise scoring for controlled oven spring
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Ingredients
Weigh all ingredients on a kitchen scale; baker's percentages and hydration matter for dough behavior[1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (or blend of T65/T80) | 800g | 100% | Higher-protein flour gives better structure at high hydration |
| Water (room temperature) | 560g | 70% | 70% hydration — adjust ±2–4% depending on flour absorbency[1][6] |
| Active starter (100% hydration) | 160g | 20% | Peak active starter (30–60 minutes after feed) for reliable rise[2][3] |
| Salt | 16g | 2% | Adds flavor and strengthens gluten |
| Optional instant yeast | 1g | 0.12% | Small amount for more predictable rise (see notes)[2] |
Schedule
Weekend - cold retard for flavor
Autolyse and bulk fermentation day 1, shape and retard overnight in fridge, bake morning of day 2.
Weekday - overnight bulk, quick morning bake
Mix and start bulk in evening, cold retard, shape and bake next evening.
💡 Tips
- If dough overproofs at room temp, the fridge will slow down fermentation but won't reverse lost gas; bake sooner[1].
- Cold retard (4–12°C) increases acidity slowly and improves crust color and oven spring when handled correctly[5].
Step by Step
Autolyse
Mix flour and most of the water (reserve ~20g) in a large mixing bowl until hydrated. Rest 30–45 minutes to allow enzymatic activity to develop extensibility and improve gluten formation without heavy kneading[1][5].
⏱ 30-45 minutes
Mix (final dough)
Add starter, reserved water, and salt. Mix gently with a dough scraper or by hand until incorporated. Perform 3–4 coil folds or stretch-and-folds at 20–30 minute intervals during the first 2 hours of bulk to build strength[1][6].
⏱ 10 minutes active over 2 hours
Bulk fermentation
Leave dough to ferment at 21–24°C (70–75°F) until 30–50% increase in volume depending on dough temperature and starter activity[1]. For predictable scheduling, use a cold bulk (fridge) or cold retard after shaping[2][5].
⏱ 2–6 hours (variable)
Divide and preshape
Turn dough onto floured surface (use rice flour or semolina). Divide into three equal pieces using a dough scraper. Lightly preshape into loose logs and rest 15–20 minutes.
⏱ 20-25 minutes
Final shape (baguette)
Flatten preshaped piece gently, fold edges toward center, then roll into a 14–16 inch baguette on a lightly floured surface using hand pressure to create surface tension. Place on a well-floured couche or on parchment separated by floured folds[1][5].
⏱ 10 minutes
Final proof
Proof at room temp until slightly puffy (poke test shows slow spring). For predictable results, retard shaped baguettes in the fridge 8–16 hours which firms the dough for cleaner scoring and increased flavor[1][2][5].
⏱ 1–2 hours at room temp or 8–16 hours in fridge
Bake with steam
Preheat oven to 250°C/480°F with a Dutch oven, baking stone, or cloche inside (30–45 min). Transfer baguettes to parchment paper or peel and score with a bread lame. Add steam by placing dough in the preheated vessel or by spritzing water and adding a tray of boiling water for home ovens without a Dutch oven[1][2]. After 12–15 minutes with steam, remove steam source and lower temp to 200°C/390°F to finish browning 8–12 minutes.
⏱ 20–30 minutes (total bake time per batch)
Cool
Transfer baked baguettes to a rack and cool completely (at least 1 hour) before slicing to let starches set and prevent a gummy crumb[1][6].
⏱ 1-2 hours
Tips & Variations
Variations
Touch of commercial yeast
Add 1g instant yeast to dough
→ More reliable rise and slightly less fermentation time, useful for beginners[2]
Wheat blend
Use a 50/50 mix of bread flour and T80 for more flavor
→ More complex flavor and slightly darker crumb[5]
Sesame or poppy topping
Brush with water and sprinkle seeds before scoring
→ Added texture and flavor
Pro Tips
- 💡 Use a digital kitchen scale for repeatable results — hydration is sensitive to flour type[1].
- 💡 First steam period is critical; a closed vessel like a Dutch oven yields consistent results in domestic ovens[1][2].
- 💡 Score confidently: a single long slash or several 45° slashes control where the loaf opens and maximize oven spring[5].
Common Issues
Common issues and quick fixes informed by test-baking and sourdough science:
Storage
Paper bag or bread bag at room temp
1-3 days
Keeps crust crisper than plastic
Freeze
3 months
Slice first; re-crisp in oven at 180°C/350°F for 10 minutes
Short-term plastic
2-3 days
Wrap cooled bread to soften crust for sandwiches
⚠️ Avoid refrigeration — starch retrogradation accelerates staling in the fridge[6].
Sources
-
[1]
The Perfect Loaf – Sourdough Baguette Recipe | The Perfect Loaf – Link
-
[2]
King Arthur Baking – Sourdough Baguettes Recipe | King Arthur Baking – Link
-
[3]
The Pantry Mama – Beginner's Sourdough Baguette Recipe | The Pantry Mama – Link
-
[4]
Pants Down Aprons On – Sourdough Baguette Recipe (Video) | Pants Down Aprons On – Link
-
[5]
Maurizio Leo / The Perfect Loaf – Sourdough Baguettes | Maurizio Leo at The Perfect Loaf – Link
-
[6]
Full Proof Baking – Sourdough Baguette Recipe | Full Proof Baking (Video) – Link