Easy Sourdough Baguettes Recipe | Baguette Master Class | Foodgeek Baking

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.

Add 675 grams of bread flour and 15 grams of salt to the bowl of a stand mixer.

Mix with the paddle attachment on speed one until incorporated.

Add 150 grams of sourdough starter and 450 grams of water.

Mix with the paddle on speed one until everything is incorporated.

Switch to the dough hook and mix on speed three for five minutes.

Perform a window pane test by pulling a piece of dough to see if it can stretch thin enough to see light through it.

If the dough fails the window pane test, mix in increments of two minutes until it passes.

Move the dough to a see-through bulking container and wet your hands to level the dough.

Mark the top of the dough with a whiteboard marker and let it grow by 25 to 50%.

Divide the dough into three equally sized pieces and dust the top with flour.

Flip each piece of dough over and roll it up into a tight log.

Let the logs rest on the counter for 20 minutes.

For final shaping, stretch one log to double the length of the desired baguette.

Fold the right side into the middle, then the left side into the middle.

Fold the back towards the front to about the middle of the dough.

Flip the dough around and fold from the back towards the front again.

Work the baguette across the table to achieve the desired length.

Flour the baguette pan with rice flour and add the baguette to the pan.

Sprinkle rice flour on top of all the baguettes and place them in a bag big enough to hold the entire pan.

Put the dough in the fridge for at least eight hours, up to 48 hours.

When ready to bake, heat the oven to 230 degrees Celsius (450 degrees Fahrenheit).

Add a pan to the bottom of the oven for steaming.

If using a baking steel, heat for an hour; otherwise, bake when the oven is hot enough.

Boil a kettle of water.

Remove the baguette pan from the fridge and sprinkle the tops with rice flour.

Score the baguettes with three long, slightly overlapping scores.

Add the baguette pan to the hot oven and pour boiling water into the pan at the bottom.

Quickly close the oven and bake for eight minutes.

Open the oven and remove the steaming pan.

Bake for an additional 25 to 30 minutes until golden brown and super crisp.

Remove the baguettes from the oven and place them on a wire rack to cool, or serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens