Ingredients
- 500 g bread flour
- 350 g water, room temperature (70% hydration)
- 100 g active sourdough starter (100% hydration)
- 10 g salt
- Rice flour or bread flour, for dusting
- Extra water for creating steam in the oven, if using a suitable steam-safe setup
Important: Use a lively, recently fed starter that shows bubbles and has risen noticeably after feeding. The fermentation time will depend on your starter’s strength and your kitchen temperature.
A Closer Look at the Key Ingredients
Bread flour. Bread flour has a higher protein content than all-purpose flour, which means it forms more gluten. That gluten network gives baguettes their structure and chew, and it helps the dough trap the gas produced during fermentation.
Water. At 350 g of water to 500 g of flour, this dough is at 70% hydration, a comfortable level for beginners that still produces a soft, open crumb. The dough will feel sticky at first but becomes smoother as it ferments and is folded.
Active sourdough starter. The starter provides both the leavening and the flavor. A starter at 100% hydration contains equal weights of flour and water. It should be recently fed, bubbly, and visibly risen. A sluggish starter will make the dough ferment slowly and can lead to dense loaves.
Salt. Salt flavors the bread, strengthens the dough, and controls the speed of fermentation. At 10 g for 500 g of flour, it gives well-seasoned bread without overpowering the sourdough tang.
Rice flour or bread flour for dusting. Rice flour is especially good for dusting because it does not absorb moisture as readily as wheat flour, which helps prevent sticking on towels and couches.
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the water and active sourdough starter. Stir until the starter is mostly dispersed.
Add the bread flour and mix with your hands or a sturdy spoon until no dry flour remains.
Cover the bowl and let the dough rest for 30 minutes. This rest helps the flour absorb the water and makes the dough easier to handle.
Step 2: Add the Salt
Sprinkle the salt over the dough.
Wet your hands slightly and squeeze, fold, and pinch the dough until the salt is evenly incorporated.
The dough will feel sticky at first, but it should become smoother as fermentation progresses.
Step 3: Develop the Dough with Stretch-and-Folds
During the first 2 hours of bulk fermentation, perform 3 to 4 sets of stretch-and-folds at approximately 30-minute intervals.
For each set:
- Gently lift one edge of the dough.
- Stretch it upward without tearing it.
- Fold it over the center.
- Rotate the bowl and repeat on all four sides.
Cover the dough between sets.
By the end, the dough should feel more elastic, hold its shape better, and show signs of trapped air. Stretch-and-folds build strength gradually and gently, which preserves the air bubbles that give baguettes their open, tender crumb.
Step 4: Bulk Ferment
Cover the bowl and leave the dough at a moderate room temperature until it becomes noticeably puffy, smoother, and aerated.
This may take approximately 4 to 6 hours from mixing in a moderately warm kitchen, but cooler temperatures or a slower starter can extend the process.
Rather than relying only on the clock, look for an increase in volume of roughly 40 to 60 percent, bubbles along the sides, and a dough that jiggles slightly when the bowl is moved.
Avoid waiting until the dough has completely doubled if it already looks very airy and fragile. Overfermented dough is slack, hard to shape, and can bake into flat, pale loaves.
Step 5: Divide the Dough
Lightly flour your work surface and gently turn out the dough.
Divide it into 4 equal portions, approximately 240 g each.
Pre-shape each portion into a short log by folding the edges toward the center and gently rolling it into shape.
Cover the pieces with a clean towel and let them rest for 15 to 20 minutes. This relaxes the gluten and makes final shaping easier.
Step 6: Shape the Mini Baguettes
Working with one piece at a time:
- Gently flatten the dough into a small rectangle.
- Fold the top third down toward the center and press lightly to seal.
- Fold the bottom third up over it and seal again.
- Fold the dough lengthwise in half and pinch the seam closed.
- Roll gently from the center outward to create a tapered baguette shape.
Aim for mini baguettes approximately 25 to 30 cm long, depending on the size of your baking tray.
Keep the surface taut without squeezing out all the air. If the dough resists rolling, let it rest for a few minutes before continuing.
Step 7: Final Proof
Place the shaped baguettes seam-side down on a lightly floured couche, clean kitchen towel, or parchment-lined baguette tray.
If using a towel, create folds between the loaves to help them maintain their shape.
Cover loosely and let the baguettes proof for approximately 30 to 60 minutes, until slightly puffy.
To test readiness, gently press the dough with a fingertip. It should spring back slowly rather than immediately snapping back or remaining deeply indented.
For a more pronounced sourdough flavor, you can refrigerate the shaped baguettes overnight instead. Bake them directly from the refrigerator, adjusting the timing if needed.
Step 8: Preheat the Oven
Preheat your oven to 240°C (465°F) for at least 30 minutes.
If using a baking stone or steel, allow it to heat thoroughly.
For a crisp crust, steam during the first part of baking helps the baguettes expand before the crust sets. Use a steam method appropriate for your oven. Never pour water onto oven glass, an exposed heating element, or a hot baking stone unless the manufacturer explicitly allows it.
Step 9: Score the Baguettes
Transfer the baguettes to parchment paper or a suitable baking surface.
Using a sharp bread lame or razor, make 3 to 5 shallow, slightly overlapping diagonal slashes along each loaf.
Hold the blade at a shallow angle rather than cutting straight down. This encourages the classic baguette ear and allows the bread to expand during baking.
Work confidently and avoid pressing down on the dough.
Step 10: Bake Until Golden and Crisp
Bake the baguettes at 240°C (465°F) for approximately 10 minutes with steam, if using a suitable steam setup.
Carefully vent or remove the steam source according to your oven’s instructions, then continue baking for another 10 to 15 minutes until the crust is deep golden brown.
The total baking time is usually 20 to 25 minutes, depending on loaf size and oven performance.
For an extra-crisp crust, turn off the oven and leave the baguettes inside for 3 to 5 minutes with the door slightly ajar, provided this is safe for your oven.
Step 11: Cool Before Slicing
Transfer the baguettes to a wire rack.
Allow them to cool for at least 30 minutes before cutting. This gives the interior time to finish setting and helps preserve the soft, chewy crumb.
Listen for the gentle crackling of the crust as the bread cools. It is one of the simple pleasures of fresh homemade sourdough.