The Crispiest Sourdough Baguette You’ll Ever Bake (Step by Step)

sourdough starter

🥗Healthier: whole grain starter

💰Cheaper: commercial yeast

Whole grain starter adds fiber and nutrients, while commercial yeast is more accessible.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases nutritional value, while all-purpose flour is often less expensive.

Mix sourdough starter, water, and yeast in a large bowl until combined.

Add bread flour and salt, mixing until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise for 4-6 hours until doubled in size.

Gently deflate the dough and turn it out onto a floured surface.

Divide the dough into equal pieces for baguettes.

Shape each piece into a long, thin loaf.

Place shaped loaves on a floured couche or baking sheet, cover, and let rise for 1-2 hours.

Preheat the oven to 475°F (245°C) with a baking stone inside.

Score the tops of the loaves with a sharp blade just before baking.

Transfer the loaves onto the baking stone and bake for 20-25 minutes until golden brown.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens