Sourdough baguettes are a delightful and rustic bread that captures the essence of traditional baking. With a crispy crust and a soft, chewy interior, this bread is perfect for sandwiches, toasting, or enjoying with a meal. Making sourdough baguettes may seem challenging, but with a little patience and practice, anyone can create this delicious bread at home.
Why Make This Recipe
Making sourdough baguettes brings several benefits. First, you’ll enjoy the wonderful aroma of freshly baked bread wafting through your kitchen. Second, the sourdough fermentation process not only enhances the flavor but also makes the bread easier to digest. Lastly, baking your own baguettes can be a fun and satisfying experience, allowing you to connect with a long-standing baking tradition.
How to Make Sourdough Baguette
Ingredients
- 40 g sourdough starter
- 40 g all-purpose flour
- 40 g water
- 440 g all-purpose flour (minimum 11% protein)
- 320 g water
- All the levain (or around 100 g active starter)
- 9 g salt
Directions
- In a bowl, stir together your starter, 40 g of flour, and 40 g of water until fully combined.
- Transfer the mixture to a clean jar, cover it loosely, and let it sit for at least 4 hours until it doubles in size but hasn’t collapsed.
- For the dough, mix 440 g of all-purpose flour and 320 g of water in a large bowl.
- Once combined, add the levain (about 100 g of your active starter) and 9 g of salt. Mix well until a rough dough forms.
- Knead the dough on a floured surface until it’s smooth and elastic. This should take about 10 minutes.
- Let the dough rise in a bowl covered with a damp cloth for about 4-6 hours, or until it doubles in size.
- Once the dough has risen, gently turn it out onto a floured surface and pre-shape it into two logs.
- Let the logs rest for about 20-30 minutes.
- After resting, shape the logs into baguettes by rolling them gently and tapering the ends.
- Place the shaped baguettes onto a floured surface or a baguette pan and let them rise for another 1-2 hours.
- Preheat your oven to 450°F (230°C).
- When ready, slash the tops of the baguettes and bake for 20-25 minutes until golden brown and crusty.
How to Serve Sourdough Baguette
Sourdough baguettes are versatile and can be served in many ways. Slice them and enjoy with butter or use them to make delicious sandwiches. They also pair wonderfully with soups and salads, or you can serve them with cheese and charcuterie on a platter.
How to Store Sourdough Baguette
To store your sourdough baguette, keep it in a paper bag at room temperature to maintain its crusty exterior. Avoid plastic bags, as they can make the bread soggy. If you need to keep it longer, you can freeze the baguette. Wrap it tightly in plastic wrap or aluminum foil and place it in the freezer. When ready to eat, simply thaw it at room temperature or warm it in the oven.
Tips to Make Sourdough Baguette
- Ensure your sourdough starter is active and bubbly before starting this recipe for the best results.
- Use a kitchen scale to measure your ingredients accurately for consistency.
- Be gentle when shaping the dough to retain the air bubbles, which contribute to a chewy texture.
- If you’re new to sourdough, consider watching a video or following along with detailed instructions to visualize each step.
Variation
Feel free to add ingredients like herbs, olives, or cheese into the dough for a unique flavor twist! You can also experiment with different types of flour for varied taste and texture.
FAQs
Q: Can I use any flour for making sourdough baguettes?
A: It’s best to use all-purpose flour with a minimum of 11% protein for the best results. However, you can experiment with a mix of flours.
Q: What can I do if my dough isn’t rising?
A: Make sure your sourdough starter is active. If your kitchen is cool, you can try placing the dough in a warmer spot or letting it rise longer.
Q: How long does sourdough baguette last?
A: When stored properly, sourdough baguette can last up to 2-3 days at room temperature. You can freeze it for longer storage.
Sourdough Baguettes
Ingredients
For the Levain
- 40 g sourdough starter Ensure it’s active and bubbly
- 40 g all-purpose flour Use for levain preparation
- 40 g water Room temperature
For the Dough
- 440 g all-purpose flour Minimum 11% protein
- 320 g water Room temperature
- 100 g active starter Add all the levain
- 9 g salt
Instructions
Preparation
- In a bowl, stir together your starter, 40 g of flour, and 40 g of water until fully combined.
- Transfer the mixture to a clean jar, cover it loosely, and let it sit for at least 4 hours until it doubles in size but hasn’t collapsed.
Making the Dough
- In a large bowl, mix 440 g of all-purpose flour and 320 g of water until combined.
- Add the levain (about 100 g of your active starter) and 9 g of salt. Mix well until a rough dough forms.
Kneading and Rising
- Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
- Let the dough rise in a bowl covered with a damp cloth for about 4-6 hours, or until it doubles in size.
Shaping
- Gently turn the risen dough out onto a floured surface and pre-shape it into two logs.
- Let the logs rest for about 20-30 minutes.
- Shape the logs into baguettes by rolling them gently and tapering the ends.
- Place the shaped baguettes onto a floured surface or a baguette pan and let them rise for another 1-2 hours.
Baking
- Preheat your oven to 450°F (230°C).
- When ready, slash the tops of the baguettes and bake for 20-25 minutes until golden brown and crusty.
