clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Sourdough Baguette [try It!]

Homemade Sourdough Baguette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This type of French bread, otherwise known as baguette, happens to produce a blissful crunchy crust that is incredibly addicting. And what happens when sourdough meets baguette? A flavorful explosion! Picture a savory sourdough baguette, complete with an impressive open crumb, perfect for layering with a variety of sandwich ingredients.

  • Total Time: 35 minutes




  • 70g sourdough starter
  • 70g flour
  • 70g water
  • 900g all purpose flour or bread flour
  • 600ml water
  • 15g salt


  • Large mixing bowl
  • Ceramic dish
  • Baguette pan or floured tea towels


  1. Grab a medium bowl and mix, sourdough starter, water and bread flour until thoroughly combined. Cover this with a plate and let it rest overnight. The levain should have lots of tiny bubbles across the surface.
  2. Transfer the levain into a large bowl, then add water, and bread flour, then mix until the flour has integrated appropriately, forming a shaggy dough. Cover this with a lid or damp towel, setting this aside for 45 minutes to autolyze.
  3. After 45 minutes, sprinkle some salt on the dough, squeezing and pinching till equally distributed. Stretch and fold the dough, then cover and set aside for 30 minutes.
  4. Continue to perform a set of stretches and folds every 30 minutes for the next 3 hours, remembering to cover and let dough rest in between.
  5. Transfer the dough onto a lightly floured surface and cut into 3 equivalent sections. Gently roll each section of dough on the countertop to create a tight ball. Then add a dusting of flour and cover with a tea towel and let the dough balls rest for 30 minutes.
  6. Sprinkle your work surface with flour, to prevent the dough from sticking, and gently pat the first dough ball into a rectangle, about 9 inches long. Fold the top third of the dough downwards, and press into the dough using the heel of your hand. Fold the dough in half once again, and use your hand to connect the edges.
  7. Roll the dough seam side down, and press and roll the dough out so that it forms a baguette shape.
  8. Place the shaped baguette’s seam side down on a greased baguette pan.
  9. Cover the sourdough baguette dough with plastic wrap and refrigerate overnight.
  10. Preheat the oven to 500 degrees F, ensuring that the oven racks are positioned in the middle of the oven, and one level below. Prepare a baking sheet lined with parchment paper, with a second baking sheet prepared with ice cubes. Once the oven is hot, remove the dough from the fridge, and place each shaped sourdough baguette onto the parchment paper (you can also bake these baguettes in a baguette pan if you wish). Use a very sharp knife to make 3 parallel slashes into each piece of baguette dough.
  11. Place a handful of ice cubes onto the second baking sheet, then place the baguette into the oven, on the middle rack, with the ice cubes directly below them. Close the oven door, and decrease the temperature to 450 degrees F. Bake the baguettes for 30 to 35 minutes, until they become a lovely golden brown shade. Remove the baguettes from the oven and cool on a wire rack.
  • Author: Natasha Krajnc
  • Cook Time: 35 mins
  • Category: bread
  • Cuisine: French