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
I'd like to do an overnight levain so I can start esrlier in the morning. Can you suggest a mix for that I can set on the counter for anywhere from 7-12 hours? Thanks!
Any tips on scoring these? I’m on my second batch, and after completely forgetting to score the first I’m now struggling to get my lame cleanly through the dough. I’m definitely not a scoring expert and though I have been baking sourdough at least weekly for the past five years this one is eluding me, so any help appreciated!
Hi, i have a bread proofer – should the proofing on day 2 also be done at 25° or just left out at room temperature?
24-25C is great!
Thanks for the excellent recipe, as usual. I find that my dough is still cool to the touch after taking out of fridge from bulk fermentation and sitting for around 2 hours. I've needed to let it sit for 3-4 hours to ensure that it's come up to temp and full prooved.
Yes, if it's still cool give it more time, you did the right thing. This is often the case here in the winter, too.
Hi Maurizio. I'm excited to try these baguettes this weekend but I'd like to cut the recipe in half and make 3 rather than 6. I don't imagine that would be a problem, but I thought I'd double check! Thanks.
Well I did cut the recipe in half and it worked fine. The taste was really good but the crumb was too close. Maybe I didn't let them rise enough after being shaped…I'll keep trying. I'd love for a crumb like yours in the pictures!
Yup, you can divide everything in half no problem! Sounds like maybe they did need a bit longer to proof.
Can I bake these on my cast iron pizza pan? It’s round so some adjustments may have to be made to lengths
Yes, absolutely, Karen.
Thanks for the recipe. This one might need more practice for me. The dough felt very tight almost like glue on day 1 and similar day 2. They look good but have very few holes and are quite dense and chewy, not at all like the crumb in your photo. Perhaps they needed more time in bulk. It’s been challenging, even with the finger test to determine when bulk is done. Often the dough is very sticky but this was not. I tend to over proof.
Btw, I used King Arthur Organic AP flour
Sounds like it needed more proof time to me, unless you think you went too far and overproofed. Usually scattered large holes with dense spots means it needed more time in bulk fermentation.
I can't seem to be able to get the same open crumb that you are getting, so I'm using an Aliquot jar to be a bit more scientific. How much rise should it show before being put in the fridge, and how much additional rise should the jar show on day 2? (assuming the temp of the dough in the jar is identical to the dough I am using for baking). Thanks!
What's the crumb looking like? Is it tight with lots of small holes? If so, put it in the fridge sooner. Are the holes very large with dense spots inbetween? Let it go 30m more in bulk, then into the fridge.
I would like to try these, but have not had much luck with sourdough unless I mix the doughs with my Kitchen Aid mixer. Could I use that for this recipe instead of a spiral mixer? I would want to try a 1/2 recipe.
I should specify it is a Kitchenaid Artisan mixer (full sized).
Yes, you can absolutely use the KA mixer!
Hi Mauricio, can you explain how to knead in a Sunmix mixer. Thanks
Orion
Orion—I'm working on a full guide to this! But it's similar to this guide:
https://www.theperfectloaf.com/how-to-mix-bread-dough-with-a-famag-spiral-mixer/
Doing two-day fermentation is a great schedule for home bakers (and pro bakers, too!) so I do like to use the fridge, plus it brings a little more flavor. This means you'd either have to do cold bulk, or cold proof in shape. Doing the latter ends up giving 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!).
I’m baking these now and already loving the process! I did go in after 5 minutes in the oven to re-score for success. I’ll have to say, they look beautiful!
Right on, Audrey! Happy they're turning out great for ya. I love this bread 🙂
hello. First time using your baguette recipe and have made your basic several times with great results. Is it possible to half the recipe? 6 baguettes seems like a lot for one girl. Still have a whole loaf in the freezer and a half in the fridge. Nothing stays on the counter in the south. 😛 Thank you!
Ha ha. Yes you can absolutely halve this!
Made these and came out perfect. Thank you or the work on this recipe. You make it easy. I was wondering… Can these be frozen after being baked? Has anyone tried?
So glad to hear that, Rodrigo! I haven't tried freezing, I worry they'd lose quality pretty quick though because of how thin the crust is…
Hi Maurizio, I’ve learned so much from your website and cookbook! I’m making these baguettes right now and noticed that the book says to proof the dough for an hour and 45 minutes while the web website says to do it for 45-60 minutes. Which one should I do? Thanks!
Hey Cheryl, I'd go with 1 hr and 45 mins! Hope they turned out great 🙂
Hey Maurizio, I love coming to your site and your recipes. I'm just following your baguette recipe now. I'm from Germany though, and just letting you know – all of the ads that pop up on your site this moment are quite political – supporting the far right. Perhaps that's something you'd like to check? It's a little distracting from the baking. Feel free to delete this comment, just letting you know. Love from Berlin x
Hey Kathryn. Ugh, I'm so sorry about that. I will look at this and try to remove. I don't pick them, unfortunately, it's all done automatically.
If I am going to bake the baguettes tomorrow, can I shape and proof them today, refrigerate them over night and put them directly into the oven tomorrow? Do I need to do anything before they go to the oven?
You can do this, yes, but I've found it'll result in a slightly thicker crust. Will still be nice loaves and a tasty result! You should be able to bake straight from the fridge if fermentation was strong during bulk fermentation.
Hi, I notice in the 1:2:2 levain mix, it references a 100% hydration starter. Would that mean I need to refresh my starter using a 1:1:1 ratio in advance of creating the levain?
Or I can just refresh my starter the evening before with either 1:4:4 or 1:5:5 ratio and when ready proceed with making the levain? Thanks
You can do the last thing you said there, yes, that would be closest to how I maintain my starter. But, know that 100% hydration ONLY means as much flour as water when you're feeding. It doesn't necessarily mean 1:1:1. The important thing is that your starter is fed with as much water as flour at each feeding, just to ensure the consistency is the same as what I've written in the recipe.
let me know if you have more Qs!
Wow these were fun!!! Didn’t have coache- so improvised with a placemat rolled on one end then made the ‘valley’ for loaf- rolled the other end making next ‘valley’. Lined with cotton kitchen towel, floured well ! Transfer was tricky but doable because I only had two per placemat. How long do they have to cool? Loaves I wait an hour…. Do I really have to wait that long?
Fantastic, Mary! No, these can be eaten almost straight from the oven (and should be eaten sooner!). Hope you enjoyed them 🙂
I would LOVE to give these baguettes a try, but unfortunately here in Canada even our AP flours are high in protein!!1 Do you think I could try a pastry flour for that recipe? Or would a 12-13% protein flour still work here?? Thanks!
I would say use the flour you have there. Definitely do an hour autolyse to help, and you might need a little more water, but be conservative there, too much water and they get much trickier to shape!
Thanks so much fro the quick reply!!! 🙂
No way you make 45 mins. They’d be burnt to a crisp.
It's a bit long, but I found that's what was necessary for my home oven (which might have struggled a bit when baking these). You definitely need to keep an eye on them in the end parts of baking to adjust for your oven!
Bake
Hi Maurizio, thank you for all your amazing content.
If I don't want to bake all my preshaped baguette pieces, can I store some in the fridge and bake them in the next couple of days? How long is too long to have them sit in the fridge till baked?
Thank you!
You can definitely do this! I usually like to say by the next day sometime for best results, but you could do up to two days (you'll get a little less rise and more sourness).
In thinking through the process, it seems since I can only put three bagettes in the oven at one time, instead of shaping all six and then putting three in the fridge while I bake the first three, could I simply shape and proof three, leaving the rest of the dought to continue to cold bulk proof? Then shape and proof while the first batch is baking? Or even bake the next day? Fresh is better than day old.
I do have baking steels for both of my ovens, althought I hate to heat both at the same time. What do you think about putting both sets of steels in one oven and baking on two levels? My concern would be steam flow. Would the lower steel get less steam? I can turn the fan on, but I think that might be counterproductive. If I try it I will let you know how it worked.
Thanks again for detailed instructions.
Yes, you can leave some of the dough to bulk in cold, but you'd have to split the dough? That could work—I've never done that! What I usually do is take all the dough out, divide and preshape. Then, you can put the preshaped bits in the fridge, or shape them then put them into the fridge while the first three bake.
You can definitely put two steels in the same oven. I would not use convection. If you notice them coloring differently, once they're harder and set, rotate. It should work, I've done this here!
Thank you.
I started this recipe weighing all the ingredients. The autolyse is a liquid, not a dough, is this correct?
The autolyse is simply the flour and water mixed together and left to rest. Here's my guide: https://www.theperfectloaf.com/guides/how-to-autolyse/
I baked these the other weekend following the instructions exactly and they came out so well, really enjoyed the process as well. One question- what is the best way to make the crust slightly less crunchy? Reduce the temp? Or the time with water? Thank you so much for your recipes
Super glad they turned out for you, Karen! I would reduce the baking time.