Discover how to make homemade sourdough baguette with this easy step by step recipe. Learn the art of creating crispy, golden, crusty baguettes with a soft, chewy interior using simple sourdough techniques. Perfect for sandwiches, soups or enjoying fresh out of the oven.
Our first time making a baguette
This is our first time making a homemade sourdough baguette and we couldn’t be more excited to share this journey with you. In this easy step. By step recipe, we’ll guide you through the process of creating crispy, golden sourdough baguettes with a perfect chewy interior.
Whether you are a beginner or an experienced baker, this recipe will help you master the art of sourdough Breda with simple ingredients and clear instructions. Perfect for pairing with soups, sandwiches, or enjoying fresh from the oven.
essential equipment for making sourdough baguettes
To make perfect homemade sourdough baguettes having the right equipment will make the process smoother and ensure your baguettes turn out just right. Here’s a list of essential tools you’ll need and why they’re important.
- Stand mixer with dough hook, to knead the dough
- measuring cups and spoons or food scale to ensure precise measurements
- mixing bowls to combine all the ingredients ( you can also use the stand mixer bowl )
- rolling pin, not necessary but could be really helpful.
- Baking tray for cooking the baguettes
- sharp knife, vital for scoring the baguettes
- dough scraper, to cut the dough into equal parts
How to make a sourdough starter, easy step by step guide
Creating a sourdough starter is the first and most important step in baking sourdough bread. A sourdough starter is a natural leavening agent made from just flour and water. It captures wild yeast and beneficial bacteria from the environment, allowing your bread to rise naturally without store dough yeast.
Ingredients for a sourdough starter
- whole wheat or all purpose flour.
- filtered water (tap water can harm the natural fermentation process due to chlorine)
step by step
In a clean mason jar combine 60 grams (1/2 cup) of flour and 60 ml (1/4 cup) of filtered water. Mix well until it forms a thick but smooth paste, scrape the sides of the jar and ensure the flour is incorporated. Cover loosely with the jar lid to allow airflow while keeping it protected from dust.
After 24 hours, discard half of our starter mixture, helps maintain the balance of bacteria while preventing your starter from growing too large. Feed your starter with 60 grams (1/2 cup) of flour and 60 ml (1/4 cup) of filtered water. Stir well, cover loosely and leave it at room temperature.
Day 3-5. Repeat the process every 24 hours by discarding half of your starter and adding 1/2 cup flour and 1/4 cup water. Over the next few days you should notice bubbles forming in the mixture and a tangy sour smell developing. These are signs that the sourdough starter is active and developing yeast.
serving ideas for homemade baguettes
- sandwich, classic ham and cheese, tuna melts, or even a fresh Caprese baguette.
- soups and stews, dip warm, crusty baguette into tomato soup or French onion soup.
- Cheese pairing, serve with a variety of cheeses for an elegant appetizer or snack.
- Breakfast, toasted with butter and jam, a simple yet delicious option to start your day.
Why we used both sourdough starter and fresh yeast for this baguette recipe
We decided to use fresh yeast in addition to our sourdough starter because our starter wasn’t fully active yet. The combination helped ensure that the dough would rise properly and give us that classic texture and flavor expected in homemade sourdough baguettes. However you can make this recipe using just the sourdough starter, if yours is fully active and bubbly! This will give your baguettes a more distinct tangy flavor typical of a fully sourdough based bread.
Top tips for baking the perfect baguette
- Use the right flour, it will impact the texture of your baguette. Use a mix of bread flour and all purpose flour to balance chewiness and flavor.
- Knead the dough properly for enough time, until it’s smooth and elastic. use a stand mixer with a dough hook attachment.
- proof the dough in a warm draft free area, cover with plastic wrap to prevent it from drying.
- Divide and shape the dough into evenly sized baguettes, use a sharp blade or scoring knife to make shallow diagonal cuts on the surface of the dough.
- Let the baguettes cool before slicing, this allows the interior to finish sitting and prevents a gummy texture.
- Don’t rush the process
RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
ingredients
- 330 grams all purpose flour
- 330 grams bread flour
- 400 ml water
- 13 grams salt
- 150 grams sourdough starter
- 10 grams fresh yeast ( if your starter is not ready)
step by step
1) step one, sift the flour and mix
Sift bread flour and all purpose flour into a large mixing bowl, add salt to the flour mixture and whisk everything together to distribute the salt evenly. Pour the water into the bowl and mix until the mixture comes together.
2)step two, knead the dough
Knead The dough for about 25 minutes on medium speed with the dough hook attachment. This makes the process much easier and more efficient. If you don’t have a mixer you can knead by hand but this will take a bit more time and effort.
Knead until the dough becomes smooth, elastic and stretchy.
3) step three, add the sourdough starter
after kneading for 25 minutes, add the sourdough starter to the dough, if you are using fresh yeast too. Add it at the same time. This combination will ensure proper leavening and flavor development. Knead the dough for another 5 minutes until well combined.
If you are kneading by Hand this step can get sticky, but don’t worry- stick with it!
4) step four, first proof
Transfer the dough into the bowl and cover it with plastic wrap, allow it to proof in a war place for about 1 hour / 1h 30 minutes.
5) step five, shape the dough into baguettes
Divide your dough into equal sections, depending on how many baguettes you’d like to bake. We divided our dough into 5 portions for this batch.
Weight each portion if you want your baguettes to be as uniform as possible. Shape the dough into long, thin baguette shapes by gently stretching and rolling them into the desired shape.
6) step six, second proof
After shaping each individual baguette, cover them loosely with plastic wrap, allow them to rest and proof for about 45 minutes in a warm draft free location. Check if they have puffed up and grown in size, if not give it a bit bore time.
7) step seven, score and bake your baguettes
Use a sharp bread scoring balde or lame to make shallow diagonal cuts across the top of each baguette. This allows the bread to expand properly while creating that classic baguette look. Preheat your oven to 230ºC (446ºF). Bake the baguettes for 15 minutes or until the crust turn golden brown and crispy.
*If your blade is not sharp enough it can crush the dough instead of slicing it cleanly.
Not Traditional baguette easy recipe
Equipment
- Stand mixer with dough hook, to knead the dough
- measuring cups and spoons or food scale to ensure precise measurements
- mixing bowls to combine all the ingredients ( you can also use the stand mixer bowl )
- rolling pin, not necessary but could be really helpful.
- Baking tray for cooking the baguettes
- sharp knife, vital for scoring the baguettes
- dough scraper, to cut the dough into equal parts
Ingredients
- 330 grams all purpose flour
- 330 grams bread flour
- 400 ml water
- 13 grams salt
- 150 grams sourdough starter
- 10 grams fresh yeast if your starter is not ready
Instructions
step one, sift the flour and mix
- Sift bread flour and all purpose flour into a large mixing bowl, add salt to the flour mixture and whisk everything together to distribute the salt evenly. Pour the water into the bowl and mix until the mixture comes together.
2)step two, knead the dough
- Knead The dough for about 25 minutes on medium speed with the dough hook attachment. This makes the process much easier and more efficient. If you don’t have a mixer you can knead by hand but this will take a bit more time and effort.
- Knead until the dough becomes smooth, elastic and stretchy.
step three, add the sourdough starter
- after kneading for 25 minutes, add the sourdough starter to the dough, if you are using fresh yeast too. Add it at the same time. This combination will ensure proper leavening and flavor development. Knead the dough for another 5 minutes until well combined.
- If you are kneading by Hand this step can get sticky, but don’t worry- stick with it!
step four, first proof
- Transfer the dough into the bowl and cover it with plastic wrap, allow it to proof in a war place for about 1 hour / 1h 30 minutes.
step five, shape the dough into baguettes
- Divide your dough into equal sections, depending on how many baguettes you’d like to bake. We divided our dough into 5 portions for this batch.
- Weight each portion if you want your baguettes to be as uniform as possible. Shape the dough into long, thin baguette shapes by gently stretching and rolling them into the desired shape.
step six, second proof
- After shaping each individual baguette, cover them loosely with plastic wrap, allow them to rest and proof for about 45 minutes in a warm draft free location. Check if they have puffed up and grown in size, if not give it a bit bore time.
step seven, score and bake your baguettes
- Use a sharp bread scoring balde or lame to make shallow diagonal cuts across the top of each baguette. This allows the bread to expand properly while creating that classic baguette look. Preheat your oven to 230ºC (446ºF). Bake the baguettes for 15 minutes or until the crust turn golden brown and crispy.
- *If your blade is not sharp enough it can crush the dough instead of slicing it cleanly.
Nutrition
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