I’ve fallen hard for these pointy sticks. Their beautifully exaggerated shape starts with a thick center and transitions into dangerously sharp ends. Crust color ranges from the periphery of black to almost-too-light, a contrast that elicits stares. A creamy and tender interior that’s so porous it soaks the butter inevitably spread thick during moments of eager anticipation. A sourdough baguette recipe is a tricky thing, but when everything lines up just right, all your past shortcomings discovered in testing vanish in an instant.
As with many things with baking, they simply require practice.
These sourdough baguettes do take concerted effort and practice, but the results are absolutely worth the work. Ok, technically, these are demi-baguettes, given their shorter stature and reduced dough weight, but the nature of this bread holds to the ideal. The slender shape, thin crust, and delicate interior simply exude baguette, even if their specs are a little skewed.
I’ve been working on this recipe relentlessly, and if you follow me on Instagram, you know this, but all the work put into these revolves around the simple fact baguettes are just plain challenging.
I find that beyond the required attention to fermentation, flour selection, hydration adjustments, cold versus warm bulk decisions, and seeking that correct proof point, there’s the matter of coercing the dough delicately into the correct shape.
As with many things with baking, they simply require practice.
Their challenge stems from the fact that even small shaping mishaps will show themselves quite clearly in the end result. There’s a reason why many bakers consider baguettes to be one of the hardest breads to make. A benchmark of sorts. But even if the shape or the interior isn’t exactly perfect, they’re always delicious. Plus, the more you make them, the more the process slows down internally, and the more all the small adjustments add up to large improvements.
Because shaping these sourdough baguettes can be frustrating at times, I’ve written an entire guide to shaping baguettes—complete with a video (which is also included below) to help illustrate things in real time. Be sure to give that a read—and even a bookmark—for when you’re in the kitchen and need a helping (virtual) hand.
Let’s talk about flour.
Sourdough Baguette Flour Selection
In my early iterations of this formula, I worked in 10% spelt flour. My intention was to introduce more extensibility in the dough along with the classic and wonderful flavor of spelt. After many trials, I decided to drop the spelt mostly because, with medium-protein white flour and hydration at around 70%, coupled with a length autolyse, this dough had plenty of extensibility.
Baking Schedule
The entire process is split up over the course of two days. This affords you the option to bake the baguettes the next day when you want them—for breakfast, lunch, or even dinner.
Similar to my Kamut demi-baguette recipe, I utilized a short warm bulk fermentation followed by a longer, cold bulk fermentation. When I tested cold-proofing these baguettes in shape, the results always yielded a slightly thicker crust compared to a warm final proof. Further, a cold bulk also adds to the flexibility and convenience of this dough.
Sourdough Baguette Recipe
Update: I recently updated this sourdough baguette. It is now the same recipe that’s in my sourdough cookbook—and believe me, the results are significantly better than the previous version!
Vitals
| Total Dough Weight | 2,000 grams |
| Pre-fermented Flour | 6.5% |
| Hydration | 70.0% |
| Levain in the final dough | 17.4% |
| Yield | 6 x 325g sourdough baguettes (appx 14″ long) |
Total Formula
Note that this is the Total Formula which lets you know all the ingredients, in baker’s percentages, that you need for this recipe. Scroll down to the Method section for what you need in each step.
Desired dough temperature: 78°F (25°C) (see my post on the importance of dough temperature).
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 1143g | White flour (about 11.5% protein; Central Milling Artisan Baker’s Craft Plus) | 100.0% |
| 743g | Water 1 (Levain and autolyse) | 65.0% |
| 57g | Water 2 (Mix) | 5.0% |
| 21g | Salt | 1.8% |
| 37g | Ripe sourdough starter, 100% hydration | 3.3% |
Method
1. Prepare the levain – 9:00 a.m
| Weight | Ingredient | Baker’s Percentage |
|---|---|---|
| 74g | White flour (about 11.5% protein; Central Milling Artisan Baker’s Craft Plus) | 100.0% |
| 74g | Water 1 | 100.0% |
| 37g | Ripe sourdough starter, 100% hydration | 50.0% |
Use your sourdough starter when ripe, mix the above ingredients in a jar, and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen for 5 hours.
2. Autolyse – 1:00 p.m.
| Weight | Ingredient |
|---|---|
| 1068g | White flour (about 11.5% protein; Central Milling Artisan Baker’s Craft Plus) |
| 668g | Water 1 |
Warm or cool the autolyse water so that the temperature of the mixed dough meets the FDT (final dough temperature) of 78°F (25°C) for this recipe. Place the flour and water 1 in a large bowl. Use wet hands to mix until no dry bits remain; the dough will be shaggy and loose. Use a bowl scraper to scrape down the sides of the bowl to keep all the dough in one area at the bottom. Cover the bowl and place it near your levain for 1 hour.
When making sourdough baguettes, I like to use the autolyse technique to help gain extensibility in the dough and also reduce the total mixing time.
3. Mix – 2:00 p.m.
| Weight | Ingredient |
|---|---|
| 57g | Water 2 |
| 21g | Fine sea salt |
| 186g | Ripe levain |
Add the salt and levain to the top of the dough that was just in autolyse and use a splash of water 2 to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels like it can handle it. Next, knead the dough for a few minutes using either the slap and fold technique or folds in the bowl. For this dough, I kneaded for about 5 minutes until the dough smoothed and became elastic.
With sourdough baguettes, I find spending a few more minutes developing the dough upfront helpful in achieving a more open crumb. A spiral mixer can help mix this dough quicker and more effectively.
Transfer the dough to a bulk fermentation container and cover.
4. Warm Bulk Fermentation – 2:15 p.m. to 4:45 p.m.
This warm bulk fermentation will last a total of 2 hours and 30 minutes. During this phase (of the two-step bulk fermentation phase), give the dough three sets of stretch and folds, starting 30 minutes after the beginning of bulk. After the last set, let the dough rest untouched until the full two and a half hours.
5. Cold Bulk Fermentation – 4:45 p.m. to 9:00 a.m. (next day)
After the warm bulk fermentation, place the covered bulk fermentation container in the refrigerator overnight.
6. Divide and Preshape – 9:00 a.m. (next day)
My baguette dough, when removed from the fridge, had plenty of activity but was not exceedingly gassy or risen. The dough was active yet relaxed.
Gently scrape the dough from the bulk container to an un-floured work surface. The dough will feel cold, slightly damp, and firm. Divide into 325g pieces and preshape the pieces of dough into rounds (my preference) or rough tubes. Because the dough is cold and firm, very little bench flour is needed to pre-shape.
Let the preshaped dough rest for 35 minutes, uncovered.
7. Shape – 9:50 a.m.
Prepare a board with a couche (aka baker’s linen) or a large kitchen towel and place this next to your work surface.
At one side, where you will start laying down shaped baguettes, roll a section so that it stands up by itself, creating a strong edge (see above). Then thoroughly and evenly dust flour on a 3- to 4-inch-wide strip down the couche, from farthest from you to nearest, where the first piece of shaped dough will sit.
After the preshaped rounds have rested for 35 minutes, shape each piece into a long baguette, approximately 14″ long for the home oven (or as wide as your baking surface).
Watch the quick video below for my step-by-step approach to shaping.
Once you’ve shaped a piece, place it in the flour-dusted channel on the couche, seam side up. Then, using both hands at the edges, pick up and drag a little of the couche toward the dough (like making a pleat in the couche) to form a matching wall of the channel to hold the dough while it’s proofing. Once the new wall is formed, it will look like the dough is nestled between two straight walls.
Flour a new strip down the couche on the other side of the newly formed wall in preparation for another piece of dough. Repeat this process for all the preshaped rounds.
Shaping baguettes requires practice through repetition (see my baguette shaping guide page for more instructions). Try not to get discouraged when shaping; take it slow and focus on one motion at a time.
8. Proof – 10:15 a.m. to 12:00 p.m.
Keep your proofing board away from drafts, as the dough can quickly develop a crust on the outside. It may help to drape the edges of your linen over the shaped baguettes or cover them loosely with plastic. If you cover it with plastic, be aware the dough may stick.
Proof the pieces until they pass the poke test, about 1 hour and 45 minutes at room temperature.
9. Bake – 12:00 p.m.
Preheat your oven to 450°F (230°C) for an hour with baking stone/steel inside.
If you only have one baking surface, divide the baking into two sessions. Bake three baguettes first, and chill the rest in the fridge for the second session.
Prepare a pizza peel with parchment paper matching the width of your baking surface.
Grab the end of the couche and pull it out, moving the piece of dough away from the rest. Then, using a dough transfer board (a smaller pizza peel or a small cutting board could also work), place the board inside the baguette (the side closest to the rest of the dough pieces). With the hand holding the couche, quickly flip the dough onto the peel by tugging up and slightly over the transfer board. The baguette should now be seam-side down on the transfer board.
Repeat until you have three pieces on the peel.
Score each baguette with three overlapping slashes (see below).
Transfer the dough onto the baking surface in the oven using the parchment paper. Next, steam the oven and bake for 20 minutes. Remove the steaming pans and bake for another 20-25 minutes until done.
Cool on a rack. Repeat the process for the remaining baguettes in the fridge.
I steamed my oven in my usual way, described here in my post on how to steam your home oven for baking.
Sourdough Baguette Recipe
- Prep Time: 24 hours
- Cook Time: 45 minutes
- Total Time: 24 hours 45 minutes
- Yield: 6 baguettes
- Category: Lunch, dinner, snack
- Cuisine: French
Description
These exquisite sourdough baguettes have a delicate wheaty flavor with malty notes from the caramelized crust. They’re perfect for breakfast (pan con tomate anyone?), lunch, or even just a snack with a spread of butter on top.
Ingredients
Levain
- 74g white flour (about 11.5% protein)
- 74g water
- 37g ripe sourdough starter, 100% hydration
Autolyse
- 1068g white flour (about 11.5% protein)
- 668g Water
Main Dough
- 57g water
- 21g fine sea salt
- 186g ripe levain
Instructions
- Levain (9:00 a.m.)
In a small bowl mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 5 hours. - Autolyse (1:00 p.m)
In a mixing bowl, add the Autolyse ingredients until no dry bits remain. Cover the bowl and let rest for 1-hour. - Mix (2:00 p.m.)
Add the salt and levain to the top of the dough in autolyse and use a splash of the remaining water to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels like it can handle it. Knead the dough for a few minutes using either the slap and fold technique or folds in the bowl until the dough smooths and becomes elastic. Transfer the dough back into the bowl. Transfer the dough to a bulk fermentation container and cover. - Warm Bulk Fermentation (2:15 p.m. to 4:45 p.m.)
This dough will require 2 sets of stretches and folds during bulk fermentation at 30-minute intervals. After the second set, let the dough rest, covered, for the remainder of bulk fermentation. - Cold Bulk Fermentation (4:45 p.m. to 9:00 a.m.)
After the warm bulk fermentation, place the covered bulk fermentation container in the refrigerator overnight. - Divide and Preshape (9:00 a.m., the next day)
Gently scrape the dough from the bulk container to an un-floured work surface. Divide into 325g pieces and preshape the pieces of dough into rounds (my preference) or rough tubes. Because the dough is cold and firm, very little bench flour is needed to pre-shape. Let the preshaped dough rest for 35 minutes, uncovered. - Shape (9:50 a.m.)
Prepare a couche and dust it with flour. Shape each piece of dough into a baguette shape. - Proof (10:15 a.m. to 12:00 p.m.)
Proof the pieces until they pass the poke test, about 1 hour and 45 minutes at room temperature. - Bake (12:00 p.m.)
Preheat your oven to 450°F (230°C) for an hour with baking stone/steel inside. Divide the bake into two sessions if you only have one baking surface. Bake three baguettes first, and chill the rest in the fridge for the second session. Prepare a pizza peel with parchment paper matching the width of your baking surface. Grab and end of the couche and pull it out, moving the piece of dough away from the rest. Then, using a dough transfer board (a smaller pizza peel or a small cutting board could also work), place the board to the inside of the baguette (the side closest to the rest of the dough pieces). With the hand holding the couche, quickly flip the dough onto the peel by tugging up and slightly over the transfer board. The baguette should now be seam-side down on the transfer board. Repeat until you have three pieces on the peel. Score each baguette with three overlapping slashes. Transfer the dough onto the baking surface in the oven using the parchment paper. Next, steam the oven and bake for 20 minutes. Remove the steaming pans and bake for another 20-25 minutes until done. Cool on a rack. Repeat the process for the remaining baguettes in the fridge.
Sourdough Baguette Recipe FAQs
Why are these scaled to 325g?
This dough weight makes for baguettes that fit my home baking surface at 14-inches long. It makes for a fatter baguette in the end, but one that’s perfect for the home oven.
Why is scoring difficult with baguettes?
One (of the many) reasons I like to do a cold-proof with almost all my other doughs is because scoring is much easier. When the dough is warm, it’s easy for your blade to drag and get stuck. My best advice is to use a new, super-sharp blade and make your cuts as smooth and fast as possible. If you notice you didn’t cut through the skin of the dough sufficiently in the first pass, lightly drag the blade inside the cut to give it a little help.
Why do cold bulk fermentation with baguette dough?
Doing two-day fermentation is a great schedule for home bakers (and pro bakers, too!), so I do like to use the fridge; it brings a little more flavor. This means you’d either have to do cold bulk or cold proof in shape. Doing the latter gives these a slightly thicker crust since the dough will be exposed to cold temps when they’re in their final shape. Therefore, I opt for cold bulk fermentation to keep a thin crust (it’s also easy to shape cool dough!).
What’s Next?
This sourdough baguette recipe results in exquisite delicate baguettes. The brittle crust grounds the eating experience and gives added body to the otherwise tender bread. It’s through this contrast that the bread is elevated to the next level—a baguette with a soft, flimsy crust would be a sad baguette indeed.
I’ve said it before, and I’ll probably say it a million times more: fermentation is a mysterious and beautiful thing. I hope you try this recipe and you show up to your next gathering with an armful of exquisite and incredibly delicious pointy sticks.
To continue with the baguette theme, try your hand at my green olive filoncini, which are kind of like an Italian version of baguettes‚ but twisted!
Or, if you’re looking for a large, crusty loaf, my sunflower and sesame sourdough has loads of flavor and are a go-to recipe when you want to impress.
Buon appetito!
455 Comments
Thanks for the recipe. My first try was too hydrated but I muddled through with lots of stretch and folds and still got tasty baguettes with lots of air bubbles, crispy crust and chewy inside. I’ll give it another go with less water and maybe switch to my rye levain vs white flour levain. These went incredibly well with tartine and aged cheese… perhaps due to all the salt. Remarkably resilient airy crumb inside when I sliced through. I wonder if it might be helpful in the recipe to advise starting with less water on the first go and then going higher. Might help us beginners.
Glad to hear that, David! Yes, that’s a great suggestion, I’ll add some help wording there with hydration, these definitely don’t need to be super hydrated.
Followup- I made these a couple more times. What helped was reducing starter 20% and reducing added water to 40g. I did try reducing water in the main dough by 100g but it didn’t help.
Awesome, thanks for reporting back, David! Sounds like you’re right on track now.
Hello Maurizio, I am tempted to shape these a bit longer since I’m the lucky owner of a wide oven that can fit a 60cm baguette. Should I divide the dough into 4? Thoughts?
That would work! I usually like to do 300 to 350g for my baguettes, and that should theoretically be long enough even for proper baguettes, they are just thinner.
Hi Maurizio, loving this recipe! Been making your weekday sourdough and 50/50 loaf for many months now but just tried these for the first time. I had heard how hard Baguettes were but with your recipe I got great results my first time! Your videos are invaluable.
I’m wondering if there’s any way you think this recipe could be done so you bake one batch one day and the other the next. I’m thinking maybe after shaping, throw half right back in the fridge to proof overnight and bake straight from cold, while continuing as normal with the first batch?
Super glad to hear that, Bob! I find that when baguettes are retarded (proofed in the fridge) they get a thicker crust. So you could do this, but expect the result to likely be a little more sour tasting and with a thicker crust. Another approach would be to do half of the dough the same day it’s mixed, just divide the bulk fermented dough in half, put half in the fridge as per the recipe, and leave the other half out to proceed all at room temp. They’ll be a little harder to shape so be sure to shape them tightly.
Hope that gives you an idea there!
Fantastic. Thanks for the info!
Hey! Yes, it’s hard to schedule these, especially at home. I usually put three in a baking sheet that fits into my fridge. If they didn’t rise at all, it might have been over proofing. Usually, if they were under proofed, you’d see dramatic (and unwanted) rise in the oven.
What kind of pan should be used to bake these baguettes? I see no mention of this in the recipe.
Hey, Ann! What kind of what?
Hi Maurizio, Thanks for your quick reply! In the instructions, you say, “Slide the parchment paper with dough onto your baking surface.” What kind of surface? I assume the baking stone or steel, but being the novice baker that I am, I am predicting my baguettes would flatten out. Some here have mentioned particular pans. Do you use a baguette pan, or do you recommend one?
Addendum: I’ve made these twice. Last weekend I used all organic flour, 33% each hi protein bread flour, Tipo 00, and All purpose. (am I allowed to say the brands?). I don’t have a couche or transfer board or peel, but I made a makeshift couche out of things I had. The baguettes were a challenge to get onto the pan I have (USA pan) and stretched out of shape. Today I made them with all of the above and fresh milled einkhorn and red fife and this time I used parchment – and I stretched them out again trying to get them off the parchment because I thought it would catch on fire. The last baguette I left on the parchment. Misshapen as most of them are, all are delicious – lots of holes, perfect crust. I just ordered the couche and board and look forward to making these again.
Of course you can say the brands! No restrictions here. The parchment should be just fine in the oven, I bake on it all the time. If it makes transferring them to the oven, go for it! You’re probably already used to the transfer peel now, though. Happy baking, Ann!
I don’t use a pan, I use a baking steel (or baking stone) to slide the baguette dough onto (sorry for the confusion). I have options listed on my baking tools page.
Do not start a cult cuz I will join!! I love this recipe, your details and assurance that baguettes shaping is something that requires lots of practice got me to try these again after some other failed attempts! Now making these weekly – fabulous!! Wish this would let me post photos! Chewy, crispy and full of flavor!!
Hah! Glad to hear you like this one. Yes, they do take practice, but even when shaped a little off, are still absolutely delicious! Have fun and happy baking, Beth!
These look so amazing but sadly I have tried making these twice with only King Arthur Bread Flour to no avail. I am unable to find a higher protein bread flour at the local stores. My dough seems very wet and sticky and when shaping it simply tears. They are far too fragile and sticky to attempt rolling. And even when they pass the poke test after shaping, they bake as though they’re overproved. Is this due to not having enough protein in the flour or am I not developing enough gluten strength prior to bulk? I also wonder if I should have used less than the called for amount of water when adding the levain?
I would try dropping the hydration a bit, Michelle. You don’t have to use super high protein for these baguettes. I think reduced water in the mix will help you get more rise and a better structure!
Thank you so much for all your wonderful recipes. Why do the baguettes require less bulk fermentation? Thank you!
You’re welcome, Elise! They don’t, they just do a long time in the fridge overnight 🙂 So I’d say about half on the counter in bulk, then half in the fridge in bulk.
Hi Maurizio,
I love the precision and detail of your recipes.
One question here: your warm bulk is just 1hr45 but you call for 3 sets of stretch and folds.
Does that mean you are only leaving 15 minutes between stretches/folds?
2pm – 2:30pm post mix rest
2:30 Stretch 1
2:45 Stretch 2
3:00 Stretch 3
3:15 Fold 1
3:30 Fold 2
3:45 Fold 3
I’ve been baking sourdough for many years, incl. baguette, but usually leave 25 to 30 minutes between stretches/folds.
Why the shorter rests with this recipe?
Thanks for clarifying! and thanks for all the inspiration,
Jeff.
Hey, Jeff! No, the sets are performed at 30-minute intervals. A set of stretches and folds is all done together, so the first set is at 230pm (30-minutes into bulk fermentation). A set consists of both stretches and folds in one set. The second set is at 3, the final set is at 330, and then the dough is retarded in the fridge.
Hope that helps and happy baking!
Ah ok! Thanks for clarifying Maurizio. My mistake – all these years I have used “Stretch” to refer to your “strong set”, and “Fold” to refer to your “gentle set” (what some people call coil folds, and what you call tucking under)…
I also like to do a move that some people call laminating, usually at the second set, where I dump the dough on a damp surface, stretch it out like a pizza dough, and then fold it all back into a ball. It gets a lot of air into the dough! Do you ever use this method?
Well, my baguettes got twice as much work done to them, but since it seems people are struggling with sufficient development, perhaps it will all work out for the best!
Thanks again,
Jeff
No worries! So many ways to do things and so many terms for it all, that’s part of what keeps baking so interesting 🙂 I’ve not tried doing lamination, but am familiar with it. I’ll give it a shot sometime soon!
I hope the baguettes turn out great!
When dividing the dough do you by chance know (or best guesstimate) what weight I should use to size these for the Challenger Bread Pan? I would just be baking 2 at a time. Thanks Maurizio! Cheers, love the site!
Thanks, James! I divide these into 350g for about 14″ long, so maybe 250g? The Challenger is about 11.5″ long internally, so yes, I’m thinking 250 or so. Maybe go with the low end to start. Lay out a ruler and only roll out to about 10″ to give you some buffer 🙂
Thank you!! I’ll let you know how they turn out!
Can I cold proof for 2 days?
I think that’ll be pushing it with these!
Great recipe and explanation of techniques, as usual, made these once so far and they were fantastic. Really love the cold proofing overnight prior to shaping but for scheduling purposes would there be any disadvantage to shaping after a warm bulk and then retarding in the fridge overnight prior to baking in the morning? I’d imagine that shaping would be a little trickier….
Thanks, Martin! Shaping will be tricker, but I also find a cold proof in shape like that results in a baguette with a slightly thicker crust. The exposure to the cold air on the surface area of the shaped loaves causes this.
What did I do wrong? Followed exactly your directions but when I did the final proof strip the baguettes collapsed and I was not able to transfer into the baking sheet. They stretched so much they lost their form. Seems to me the dough was too wet. I reshaped them and added substantial amounts of flour and proofed a second time but in the baking sheet. They are on the oven right now… Well as expected they were somewhat flat and dense. ased on other comments my guess is that the 4-hr starter prep was not enough and/or that I needed to increase the bulk proofing time. I’ve had great results with Tartine’s Book 1 Baguette recipe which uses both a sougherdough starter and a Poolish, so I know that some bakers yeast can really help. I will give this recipe one more time by doing an overnight starter incubation in my cold kitchen and increasing the bulk fermentaion time until I actually get a doubling in size…
It sounds like your dough is most likely over hydrated—your flour likely isn’t able to take on quite a much water, and that’s ok! Try reducing the hydration by 5% and give it another go—the reduced water should bring strength to the dough and you’ll feel it immediately. Once you find a suitable hydration, you can try to push it back up (if desired), but as you do, take note of how the consistency of the dough changes: the dough will start to slacken out as you add more and more water, this means you’ll likely have to mix more upfront or add another set or two of stretch and folds during bulk fermentation.
Generally, with an increased hydration, you need to mix longer to develop the gluten in the dough to sufficiently support the water added, but this only goes so far. At some point, the flour you’re using just isn’t able to take on any more water and you’ll essentially have a weak and slack dough. It’s always best to start conservatively and work your way up with hydration as you feel out your flour. This is typically why I recommend holding back water during mixing, adding it in as the dough handles it.
Try to keep everything else as consistent as possible and let me know how the next attempt goes!
The recipe calls for 4% Pre-fermented Flour which is 47g (95g liquid starter at 100% hydration, right?), but the levain calls for 47g of 100% hydration starter, which would only be 2% pre-fermented flour. Actually asking for my own clarification, and not a ‘gotcha’ comment.
I have purchased an Emile Henry baguette baker. Should I bake them differently? Thank you.
Also From reading comments what temperature should bread be at before cold fermentation? Thank you again.
Should be close to the final dough temp listed in the recipe, perhaps 1-2° lower due to cooling.
You might have to bake them longer, it’s hard to say. Adjust as necessary until you get a nicely colored crust! I like to bake baguettes rather hot for a shorter time.
Hi Maurizio,
Really love your site. your recipes are great. This one in particular I have been trying a lot. I seem to get unpredictable results but the baguettes are always delicious. One thing I find difficult is judging the end of the warm bulk I did an experiment and thought I would share. I did one lot of dough (scaled to 3 baguettes), and then started cold ferment in 30 min stages (ie, first as your recipe indicates, second 30 mins later and third 30 mins after that)
. I was hoping to post pics but I cant see how to do that, anyway my conclusion is that the third baguette was the best.
I will try again in a couple of weeks to see if it is repeatable!
Thanks again for your efforts
Thanks, Dave! You’re absolutely right, determining when to call the warm bulk is incredibly difficult, and probably the biggest challenge of this recipe (besides shaping, of course). You really have to be mindful of that dough and put it in once there’s sufficient fermentation activity in the dough, if you retard too soon, the dough won’t recover the next day (or if it will, it’ll take a long while!).
Hi Maurizio,
I tried this recipe 2 times, but failed because of same reason. After cold fermentation, the dough looks very smooth and little bubbles on the surface just like you described. I thought it was on a good step, but whenever I divide and preshape the dough, it’s getting flatten and doesn’t really keep their form… Even though I gently fold it, it becomes flat…And later they even stick to the couche.. Not sure what’s the cause.. Any helps here? I really want to make them nicely.. 🙁
Sounds to me like your dough might have needed more time in warm bulk fermentation!
Just tried this recipe! They were absolutely SO tasty with a great crust and a truly wonderful flavor! Mine came out very flat but I read through the comments and found some tips I am going to try to get them right next time. This was a fun recipe to try and I can’t wait to try it again. Thank you for your wonderful website with so many great sourdough recipes and tutorials!
So glad to hear you like the recipe, Caroline!
Hey Maurizio! As usual this baguette recipe worked amazingly. Everyone’s kitchen is different of course so we will all have our ways to compare and adjust as necessary given our ovens, our flours and our unique positions to sea level!
Question: although my baguettes came out great looking, tasted incredible, with crystal shattering crusts, I find my crumb to be a little dense, although with some beautiful pockets of air. Not as airy as the ones you have pictured. Wondering if this due to one or a combo of the following:
– cold bulk fermentation – too cold?
– cold bulk fermentation – too short? (12 hours)
– too much or not enough folding during initial 1.5 hr bulk ferment.
Otherwise everything went according to your instructions. One thing: when shaping, the dough did not seem soft enough and was still a little sticky.
Thanks again!
Dean
@smashbake
You’re very welcome, Max! Yes, definitely adjust as necessary with your dough, it could be that it needs less time in each of the steps—especially if your dough temperatures are higher. Keep me updated on how it’s going and happy baking!
Hi Maurizio,
I’m curious if you recommend using a pizza peel to slide the baguettes onto the baking steel before baking? I just got the baking steel so planning to try it out, but I am not sure how it will work with the baking sheet. I am more concerned about the loss of steam and heat by opening the oven and pulling out the tray (takes a bit longer).
I use a pizza peel. I either cut one large piece of parchment and place all (3) the baguettes on the peel and slide it in, or each on a separate paper. Either way, it’s one open to load three and I’m done. Goes quickly!
thanks. turns out the hard part was the shaping! my baguettes were more like stiratos, but still delicious.
Ah yes, they are a challenge to shape! But you’re right, they’re always delicious even if a little out of shape (and sometimes that’s cool, too!). Enjoy 🙂
Baguettes are hard. I made very ugly hollow logs. I think I overproofed, poorly shaped, then did a horrible job moving them around. Back to country loaves until I can get the nerve to try this again.
Yes, they’re certainly challenging. They take some proper dedication to get the process down as well, all the transferring and shaping and scoring! But they’re so, so worth it in the end. Let me know how the next attempt goes!
Ok, have made 3 attempts and the last try was pretty edible. Each time, I figure out a little better what went wrong with the last. I don’t have a dough proofer, but oven with light on has worked well for warm bulk.
If you get large, uneven holes more toward top, would you think that means under or over proofed? I will get these right. It’s like golf…you’re always ready to quit the game, but these little signs of improvement push you forward ; )
Ok, I’m on attempt like 10 and I finally got it, and it was one of the most satisfying things ever. If bulking at room temp, I found the time is like 3x longer required. Then, you have to have a serious steam setup. I’ve had much more success just making them small enough to fit into my oval cast iron with lid.
Glad to hear they worked out for you, Will! They definitely do take adjustment, although I’m surprised at just how much of a bulk different you had to undergo. BUT, whatever works for you, starter, and dough! They’re finicky to be sure, but so worth it.
Yes, I do! I keep the dough completely covered, airtight (as I describe in the post).
Very cool, so awesome to hear your baking history. I love how we each have a totally different history with bread, many of us just growing up eating a favorite variety for dinner or lunch, and later in life we’re lucky if we can return to it and bake our own. Perhaps that’s just me!
Thanks for the comments, Allan, and let me know how the baguettes go!
That’s strange, it shouldn’t do that as long as the cover is air tight. You could try misting the dough with water, then cover.
Yes, you can certainly use whatever flour you have access to. As always with baking, you’ll have to adjust hydration to suit your flour and location. That’s ok if your flour isn’t malted, I’d say don’t worry about it and if you notice your loaves have very pale color or struggle with fermentation, then a little diastatic malt would help.
Regarding these baguettes: I’ve made the recipe 9 times to the letter. The baguettes have come out (almost) right ONE time. Otherwise, flat as pancakes.
Today, after I put the baguettes in the oven, I cranked the heat up to 500 so it wouldn’t take 5-10 minutes to get back to 475. The baguettes have risen nicely. Maybe fast heating is the step I’ve been missing.
Hey, Nina! Baguettes are challenging, especially when doing a cold bulk fermentation as I do here in this recipe (but it’s worth it, in my opinion!). It’s possible your dough might be over proofing and thus coming out flat, but it’s interesting the high heat helped you get more spring. In general, baguettes do come out a bit nicer with a super high heat shock to get that initial spring! They bake faster given their small diameter, though, so you do need to keep an eye on them.
Thanks! I’ll keep trying. (The crust is always crunchy, so I eat it anyway!)
Thank you again for the recipe Maurizio! Tried SD baguettes for the first time today. Not bad. Taste is very good, absolutely no hint of sourness, but quite dense, thick crust and little oven spring. Wondering if that is due to my poor shaping (oh my, what a soft dough) or underproofing. I did the poke test and thought it was ready but dunno. SD trouble shooting is always difficult . Oh well, I will try again and in the meantime eat my baguettes !
Happens to us all! It’s a challenging recipe given the cold bulk fermentation. Is it possible you didn’t give the dough enough time to ferment before placing it into the fridge? That’s the number one issue with this dough. It could also be shaping, but you’d still see some decent rise I’d imagine. Also, if the dough is too wet, drop the hydration a bit to make it more manageable. Baguette dough doesn’t need to be excessively wet! Keep me posted on how the next attempt goes and happy baking 🙂