Sourdough Baguettes: easy step by step.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more affordable.

sourdough starter

🥗Healthier: homemade starter

💰Cheaper: none

Homemade starter is cost-effective and healthier.

malt powder

🥗Healthier: barley malt syrup

💰Cheaper: none

Barley malt syrup can enhance flavor without additional cost.

sesame seeds

🥗Healthier: flax seeds

💰Cheaper: none

Flax seeds are nutritious and can be used for topping.

Make a polish by mixing 200 grams of water, 50 grams of sourdough starter, and 200 grams of strong white bread flour in a bowl.

Cover the bowl and let it sit at room temperature for at least 8 hours or overnight.

After 10 hours, check the polish; it should be bubbly and active.

Weigh out 520 grams of bread flour, 320 grams of water, and 8 grams of salt.

Pour the 320 grams of water into a suitable bowl.

Add the polish to the water and whisk it together, scraping out all of the polish with a spatula.

Add the 520 grams of bread flour and the 8 grams of salt to the mixture and mix until it forms a sticky dough using a wooden spoon.

Cover the bowl and set a timer for the first of three 45-minute rises.

After the first 45 minutes, wet your hands and scrape the dough out onto a wet bench.

Give the dough a few turns for about 30 seconds to distribute temperature and knock back the dough.

Return the dough to the bowl, cover it, and set the timer for the second 45-minute rise.

Repeat the turning process after the second rise and set the timer for the third 45-minute rise.

Prepare a baker's couche or a well-floured piece of material for proofing the baguettes.

Lightly oil two baking trays with vegetable oil and wipe off excess with a paper towel.

Flour the worktop and get digital scales ready to divide the dough into pieces for baguettes.

After the final rise, turn the dough onto the floured surface and divide it into 4 equal pieces (or 6 or 8 depending on size). Each piece should weigh approximately 310 grams (11 ounces).

Pre-shape the baguettes and let the dough relax for 15 minutes, covering them with oiled cling film.

Flour the bench again and form the baguettes as demonstrated in the video.

Place each formed baguette on the couche and cover them with a dry lightweight cloth, setting a timer for 30 minutes.

Preheat the oven to 230 degrees Celsius (446 Fahrenheit) with a pan of hot water on the bottom shelf to create steam.

After 30 minutes, carefully transfer the baguettes to the oiled baking trays, spacing them evenly.

Score each baguette with a sharp knife or baker's lame, making three slashes on each.

Place the baguettes in the preheated oven and spray the inside of the oven with water to create steam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens