Recipes · Lesson 4 of 13
Sourdough Baguettes
Baguettes reward good fermentation and gentle handling more than aggressive shaping.
Quick Answer
Sourdough baguettes need well-fermented dough, good gluten strength and careful shaping. Use moderate-to-high hydration, avoid degassing excessively and bake with strong steam for a thin crisp crust.
This lesson is part of our Recipes section: “Bake something delicious.”
Ingredients
- 500g strong white bread flour
- 360g water
- 100g active starter
- 10g salt
Method
- Mix: Combine ingredients and develop strength.
- Bulk: Ferment until dough is aerated but still strong.
- Divide: Divide into equal pieces.
- Pre-shape: Shape gently into short cylinders.
- Bench Rest: Rest until relaxed.
- Final Shape: Lengthen into baguettes without crushing the gas.
- Proof: Proof seam-side up in a couche or supported cloth.
- Score: Use overlapping angled cuts.
- Bake: Bake hot with steam until crisp and deeply golden.
From Our Workshop
Baguettes expose fermentation mistakes quickly because there is nowhere for weak dough to hide.
Bake Slower Tip
Learn shaping on slightly lower hydration before pushing the dough wetter.
Common Mistake
Do not roll the dough aggressively like pastry.
Recipe Notes
- Good fermentation is essential.
- Gentle shaping preserves gas.
- A couche supports proofing.
- Scoring controls expansion.
- Steam creates the classic crust.
Frequently Asked Questions
Do I need a couche?
No, but it helps support the shape.
Can I bake on a tray?
Yes.
Why are they flat?
Weak dough or overproofing are common causes.
Why did scores not open?
Scoring angle, proofing or steam may be involved.
Can I cold proof baguettes?
Yes.
Tools & Ingredients for This Recipe
These products are directly related to this recipe and the techniques used above.
Make This Bake Easier
Baguettes are a natural next step once bulk fermentation and shaping feel familiar.
Continue Baking
Next recipe: Sourdough Pizza
