Sourdough Baguettes

Summary:

Sourdough baguettes are the perfect blend of rustic charm and artisan technique. With their crisp crust, chewy crumb, and subtle tang, these baguettes are versatile and delicious. This recipe includes detailed steps, optional overnight proofing, and tips to help you master the process.

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Ingredients

For the Dough:

• 500 g (4 cups) bread flour (or a mix of 90% bread flour and 10% whole wheat/rye flour)
• 375 g (1 ½ cups) water (room temperature)
• 100 g (½ cup) active sourdough starter (fed and bubbly)
• 10 g (2 tsp) salt

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Instructions

Step 1: Make the Dough

1. In a large bowl, combine 500 g bread flour and 375 g water. Mix until no dry bits remain. Cover and let the mixture rest for 30 minutes (autolyse).
2. Add 100 g sourdough starter and 10 g salt. Mix thoroughly until combined. If using your hands, squeeze and fold the dough to incorporate the ingredients evenly.

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Step 2: Bulk Fermentation

1. Cover the bowl with a damp cloth and let the dough rest for 4–5 hours at room temperature (70–75°F), or until it increases in size by about 50%.
2. Perform 3–4 sets of stretch and folds during the first 2 hours:
   • Grab one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat on all four sides.
3. Keep your hands slightly damp to prevent sticking.

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Step 3: Pre-Shape and Rest

1. Turn the dough out onto a lightly floured surface. Divide it into three equal pieces (approximately 320 g each).
2. Gently shape each piece into a loose rectangle by folding the edges toward the center.
3. Cover and let the dough rest for 10–15 minutes to relax the gluten.

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Step 4: Final Shaping

1. Shape each piece into a baguette:
   • Flatten the rectangle slightly.
   • Fold the top third of the dough toward the center and press to seal.
   • Fold the bottom third up and seal again.
   • Roll the dough gently into a long, even cylinder about 12–14 inches long.
2. Transfer the shaped baguettes to a lightly floured baguette tray or parchment-lined baking sheet.

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Step 5: Proofing

1. Cover the baguettes loosely with a floured cloth or plastic wrap. Let them proof for 1–2 hours at room temperature, or until slightly puffy.
2. Optional: For enhanced flavor, refrigerate the shaped baguettes overnight (retardation). Bake directly from the fridge the next day, adding 5–7 minutes to the baking time.

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Step 6: Preheat the Oven

1. Preheat your oven to 250°C (480°F) or the highest temperature your oven allows. Place a baking stone or steel in the oven if available.
2. Create steam by either:
   • Placing a cast iron skillet on the bottom rack and pouring in boiling water before baking, or
   • Misting the oven walls with water during the first 5 minutes of baking.

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Step 7: Scoring and Baking

1. Use a sharp lame or razor blade to score the baguettes with 3–4 diagonal slashes at a shallow depth (1/4 inch) and a 30° angle.
2. Transfer the baguettes to the preheated oven. Bake for 20–25 minutes until golden brown, rotating halfway through if needed.
3. Let the baguettes cool completely on a wire rack before slicing.

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Tips for Success

• Ensure your sourdough starter is active and bubbly for the best fermentation.
• Use light hands when shaping to preserve the airy structure.
• Practice scoring for aesthetic results—quick, shallow cuts are key.
• If your oven doesn’t reach 250°C (480°F), use the highest setting and bake for slightly longer.

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Nutrition Facts

Per baguette (based on 3 loaves):

• Calories: 310
• Protein: 10 g
• Carbs: 60 g
• Fat: 1 g

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Equipment Needed

• Mixing bowls
• Digital scale
• Dough scraper
• Baguette tray or parchment-lined baking sheet
• Baking stone or steel (optional)
• Lame or sharp knife for scoring