Warm, crackly baguettes were my childhood soundtrack. Growing up in Caracas, Venezuela, baguettes were part of our daily rhythm. My mom would send me to the panadería to pick them up, and I loved every part of it — the heavenly smell that hit me as soon as I walked in, the warmth of the loaves wrapped in paper, and sneaking a bite of the crispy baguette ends on my walk home.
This sourdough baguette recipe is my way of bringing that memory back — the crackle, the aroma, the comfort of fresh bread baked daily.
Ingredients
472 grams of high-quality organic flour
90 grams of active sourdough starter - at peak
328 grams of filtered water
9 grams of sea salt
Mixing
Begin by combining 308 grams of the water with the starter in a large bowl. Once mixed, add the flour. Use your hand to mix until all the flour is hydrated. The dough should feel shaggy. Let this mixture rest, covered, for an hour.
This rest period is known as fermentolyse and it is part of the bulk fermentation (or first rise) that started the moment you mixed the water, flour and starter.
Combine 10 grams of the water with the salt and reserve for the next step.
Reserve 10 grams of the water in case you need it in the next step (I always add it, but I am comfortable working with dough that’s a bit higher hydration)
Bulk Fermentation or First Rise
After the fermentolyse, add the salty water to the mixture. Integrate it thoroughly using your hands.
Please note the dough will come apart, so keep working the dough until it comes together again into a shaggy dough.
Add the remaining 10 grams of water if you think it is necessary during this re-mixing step.
Cover the bowl with a cloth and let the dough rise at room temperature until it has risen at least 30%. During this period, perform a series of 3-4 “stretch and folds” or “Coil Folds” to strengthen the dough and improve its structure.
Stretch & Folds or Coil Folds
Stretch and Folds: This technique involves gently pulling and folding the dough over itself. Start about 30 minutes after adding the salt. Perform this action 3-4 times at ~30-minute intervals. This helps align the gluten network and adds strength to the dough.
Coil Folds: Instead of traditional stretch and folds, you can use coil folds for a more delicate dough handling. Using both hands, lift the dough from the center and allow it to fall underneath itself, turn the bowl slightly and repeat until you've gone all the way around. This method is gentle and helps preserve air pockets, leading to a more open crumb structure.
After your 3rd or 4th stretch and fold or coil fold, allow the dough to rest covered for the remaining time of the bulk fermentation.
When the dough has risen at least 30%, bulk fermentation is done. The dough should not feel shaggy or sticky. It should feel airy and consistent.
How to Know When the Bulk Fermentation is Done
Temperature and Time Chart: Learn the essential aspects of sourdough fermentation with The Sourdough Journey's comprehensive temperature and time chart. This resource provides a clear guide to how dough temperature impacts bulk fermentation, helping you achieve the perfect rise and flavor in your sourdough bread. Access the chart here for detailed insights: The Sourdough Journey Chart.
Dough Float Test: Using a bench scrapper gently get a small piece of dough. Do not touch it too much to not degas it. Drop it in a cup of lukewarm filtered water. If it floats, it means the dough has formed enough gas and it is strong enough to contain it, meaning it is ready to be shaped.
Aliquot Jar Method: After mixing, place a 40-gram sample of dough in a 2 oz clear container with a lid and mark the starting level. When the dough reaches the lid of the container, it indicates that the bulk fermentation of your main dough is complete and it has risen 30%. This method helps you track fermentation progress without guessing.
Pre Shapping & Bench Rest
Once bulk fermentation is complete, transfer the dough onto a lightly floured surface.
Divide the dough into three equal parts for the traditional baguette or into two equal parts for chunkier baguettes.
Start pre-shaping each part by folding the edges toward the center and gently rotating the dough to form a boule. Allow it to rest for 30-45 minutes under a cloth.
Final Shaping & Proofing
Shape each piece by gently stretching into a rectangle, folding the top lengthwise to the bottom, pressing with your thumbs to seal. Turn that around (so the bottom is now the top) and repeat folding the top lengthwise to the bottom, pressing with your thumbs to seal.
Roll it into a long, thin loaf with tapered ends
Place in a floured baguette pan to proof before baking. Proofing time will depend on the temperature of your kitchen and how vigorous your starter was, but it should take 2-4 hours.
Scoring & Baking
Score with a sharp knife or bread lame, and bake using an open bake method.
Preheat the oven at 450F with a pan full of water in the bottom of the oven.
Bake the baguettes for 20 minutes with steam, then remove the pan with steamy water and bake for additional 15 minutes or until golden brown
They will be ready when it reaches an internal temperature of at least 200°F.
Tip for a baguette that stays soft longer:
Let the baguettes proof on the counter as long as possible before overproofing, this is key for optimal oven spring. Take to the fridge for 20 minutes uncovered, to facilitate scoring before baking.
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