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Sourdough Baguettes
Two crusty, soft-centered loaves with a baguette-meets-hoagie shape. A firm dough and one stretch-and-fold keep the method simple.
- Total time
- About 7 hr 45 min–8 hr 45 min
- Yield
- 2 baguettes
- Starter
- Active starter
- Heat
- 450°F / 232°C
Ingredients
Dough
- 1 cup active sourdough starter
- 1 cup water
- 3 cups bread flour, plus more for dusting
- ½ Tbsp salt (1½ tsp)
For baking
- A little water for the steam pan
Method
Mix & rise
- Whisk the starter and 1 cup water together until well blended.
- Add the bread flour and salt. Mix with a fork, then knead by hand until combined. Keep the dough firm; the source specifically uses no extra water.
- Let the dough rest on the counter, uncovered, for 20 minutes.
- Perform one set of stretch-and-folds, folding until the dough has some tension. Cover and leave at room temperature for about 5–6 hours, until doubled with a domed top.
Shape & proof
- Turn the dough onto a floured surface and divide into 2 equal pieces. Flatten each piece, roll it into a log, and pinch the seam closed.
- Place both loaves on a parchment-lined baking sheet. Cover with another baking sheet or a suitable cover. Let rise for about 1½ hours, until puffy.
- Near the end of the rise, preheat the oven and baking stone to 450°F. Place an empty metal steam pan on the rack below the stone.
Score & bake
- Lightly score the loaves lengthwise. Slide them, still on their parchment, onto the hot stone.
- Carefully add a little water to the metal pan below the stone and close the oven to trap steam.
- Bake with steam for 20 minutes. Carefully remove the steam pan, then bake for about 10 minutes more, until the crust is golden and the center reaches about 200°F.
- Cool for at least 10–15 minutes before slicing. Serve as sandwich bread or use for cheese bread.
Helpful Notes
My saved note:
Everyday Bread - Active starter
Sourdough Baguettes
Two crusty, soft-centered loaves with a baguette-meets-hoagie shape. A firm dough and one stretch-and-fold keep the method simple.
- Total time
- About 7 hr 45 min–8 hr 45 min
- Hands-on
- About 20 min
- Yield
- 2 baguettes
- Starter
- Active starter
- Difficulty
- Intermediate
- Heat
- 450°F / 232°C
- Pan or vessel
- Baking stone, parchment-lined sheet, and a metal steam pan
Gather first
Ingredients
Ingredients
Dough
- 1 cup active sourdough starter
- 1 cup water
- 3 cups bread flour, plus more for dusting
- ½ Tbsp salt (1½ tsp)
For baking
- A little water for the steam pan
Method
Step by step
Part 1
Mix & rise
- Whisk the starter and 1 cup water together until well blended.
- Add the bread flour and salt. Mix with a fork, then knead by hand until combined. Keep the dough firm; the source specifically uses no extra water.
- Let the dough rest on the counter, uncovered, for 20 minutes.
- Perform one set of stretch-and-folds, folding until the dough has some tension. Cover and leave at room temperature for about 5–6 hours, until doubled with a domed top.
Set a check timer
Part 2
Shape & proof
- Turn the dough onto a floured surface and divide into 2 equal pieces. Flatten each piece, roll it into a log, and pinch the seam closed.
- Place both loaves on a parchment-lined baking sheet. Cover with another baking sheet or a suitable cover. Let rise for about 1½ hours, until puffy.
- Near the end of the rise, preheat the oven and baking stone to 450°F. Place an empty metal steam pan on the rack below the stone.
Part 3
Score & bake
- Lightly score the loaves lengthwise. Slide them, still on their parchment, onto the hot stone.
- Carefully add a little water to the metal pan below the stone and close the oven to trap steam.
- Bake with steam for 20 minutes. Carefully remove the steam pan, then bake for about 10 minutes more, until the crust is golden and the center reaches about 200°F.
- Cool for at least 10–15 minutes before slicing. Serve as sandwich bread or use for cheese bread.
Set a check timer
Part 4
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Golden crust; center about 200°F / 93°C
Storage
Cool fully, then keep wrapped; freeze for longer storage.
Reheat or serve
Warm briefly in the oven to refresh the crust, or toast slices.
Keep Baking
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