Sourdough Baguette Recipe – 6 Golden Loaves

This sourdough baguette recipe transforms your kitchen into a French bakery with six perfectly shaped demi-baguettes featuring golden crusts and airy interiors. I’ve spent countless mornings perfecting this two-day fermentation method that creates those signature sharp ends and tender crumb.

The smell of fresh baguettes baking always takes me back to my first attempt at bread making in Grandma’s kitchen. She’d shake her head at my lopsided loaves, but encouraged me to keep trying. Now, after years of practice, I can share what makes these sourdough baguettes truly special – That slow fermentation develops incredible flavor and may also support digestion and reduce gluten content (Verywell Health, By Lindsey DeSoto, RD, LD ), while the careful shaping creates those beautiful, dramatic points. The process takes patience, but watching your family tear into warm, crusty bread makes every minute worth it. You’re going to love this one!

Why You’ll Love This Sourdough Baguette Recipe

These sourdough baguettes bring authentic French bakery magic right to your home kitchen, using time-honored techniques I’ve refined through years of bread making. The two-day fermentation process creates complex flavors that simply can’t be rushed, while the demi-baguette size fits perfectly in home ovens.

• Stunning presentation with those signature sharp, pointed ends that look professionally made
• Incredible texture contrast between the thin, golden crust and soft, airy interior
• Deep, complex flavors developed through slow fermentation and natural sourdough starter
• Perfect size for home baking – six demi-baguettes that fit standard home ovens
• Versatile serving options from breakfast toast to elegant dinner accompaniment
• Rewarding challenge that builds your bread-making confidence and skills

This sourdough baguette bread recipe isn’t just about the final product – it’s about the meditative process of working with living dough and creating something truly special with your hands.

Ingredient Note List

White Flour (11.5% protein): I always recommend using bread flour with around 11.5% protein content like Central Milling Artisan Baker’s Craft Plus because it provides the perfect balance of structure and extensibility for authentic baguette texture.

Ripe Sourdough Starter: Your starter should be bubbly, doubled in size, and pass the float test when you use it, as this active fermentation creates the signature tangy flavor and proper leavening power.

Fine Sea Salt: Fine sea salt at 1.8% of flour weight dissolves more evenly throughout the dough than coarse salt, ensuring consistent flavor without overpowering the delicate wheat taste.

Water (Temperature Controlled): I prefer using filtered water and adjusting its temperature so the final dough reaches exactly 78°F (25°C), as this optimal temperature ensures proper fermentation timing.

Levain (Pre-ferment): This 5-hour prefermented flour mixture acts as the flavor powerhouse of your sourdough baguette recipe, developing complex wheaty and malty notes that can’t be rushed.

Recipe Overview & Formula

Recipe Details	Amount
Total Yield	6 baguettes (325g each)
Total Dough Weight	2000g
Hydration Level	70%
Fermentation Time	24 hours
Target Dough Temp	78°F (25°C)
Complete Ingredients	Weight | Baker’s %
White flour (11.5% protein)	1143g | 100%
Water (combined)	800g | 70%
Fine sea salt	21g | 1.8%
Ripe sourdough starter	37g | 3.2%

Two-Day Baking Schedule & Ingredients

Day 1: Build & Ferment

Day 2: Shape & Bake

Time	Step & Details
9:00 AM Divide & Preshape	Split into 6 pieces, shape into rounds Rest 35 minutes uncovered
9:50 AM Final Shaping	Form 14-inch baguettes on floured couche Work confidently but gently
10:15 AM-12:00 PM Final Proof	Poke test until ready 1 hour 45 minutes at room temp
12:00 PM Bake	Score and bake in two batches 450°F: 20 min with steam, 20-25 min without

How to Cook Sourdough Baguette Recipe

Day 1: Foundation Building

Morning Levain (9:00 AM): I always start by creating my levain when my starter is perfectly bubbly and active. Mix 74g white flour, 74g water, and 37g ripe starter in a small jar, then keep it cozy at 75°F for exactly 5 hours.

Afternoon Autolyse (1:00 PM): My grandmother taught me to feel the dough with wet hands – combine 1068g flour with 668g water until no dry bits remain. The mixture will look shaggy and rough, which is exactly what we want for this stage.

Evening Mix (2:00 PM): This is where the magic begins! Add 21g salt and 186g of your ripe levain to the autolyse, using 57g additional water to help everything come together. I knead for about 5 minutes using the slap and fold technique until the dough transforms from shaggy to smooth and elastic.

Warm Bulk Fermentation (2:15 PM – 4:45 PM): I’ve found that 3 sets of gentle stretch and folds, spaced 30 minutes apart, builds the perfect gluten structure. Start the first set 30 minutes after mixing, then let the dough rest completely after the third set.

Cold Overnight Rest (4:45 PM – 9:00 AM next day): Into the refrigerator the dough goes! This slow, cold fermentation develops those complex flavors that make sourdough baguettes so special while keeping the dough manageable for shaping.

Day 2: Shaping & Baking

Morning Division (9:00 AM) The cold dough feels firm and slightly damp – perfect for working with. I gently divide it into 6 equal pieces of 325g each, preshape into loose rounds, and let them relax uncovered for 35 minutes.

Baguette Shaping (9:50 AM) Here’s where practice makes perfect! I prepare my floured couche and shape each piece into a 14-inch baguette, placing them seam-side up with pleated couche walls between each one to maintain their shape.

Final Proof (10:15 AM – 12:00 PM) I keep the shaped baguettes away from drafts and test for readiness with the poke test – when gently pressed, the dough should spring back slowly but leave a slight indentation after about 1 hour 45 minutes.

Baking Time (12:00 PM) My oven preheats to 450°F with the baking stone inside for a full hour. Working in batches of 3, I score each baguette with 3 overlapping diagonal slashes, create steam, and bake for 20 minutes with steam, then 20-25 minutes without until they’re gorgeously golden brown.

How to Store & Reheat

I usually store leftover baguettes in a paper bag at room temperature for up to 2 days, as plastic bags will soften the crust you worked so hard to create. The bread stays freshest when kept in a cool, dry place away from direct sunlight.

Freezing works wonderfully for these sourdough baguettes – I slice them first, then wrap tightly in foil and store in freezer bags for up to 3 months. This way, you can grab just the slices you need without thawing the entire loaf.

For best results, I recommend refreshing day-old baguettes by sprinkling them lightly with water and heating in a 350°F oven for 5-7 minutes. This restores that crispy crust beautifully. Individual slices can be toasted directly from frozen for quick breakfasts or snacks.

What to Serve with Sourdough Baguettes

French Onion Soup: The crusty bread is perfect for floating on top of this classic soup, where it soaks up the rich broth while maintaining some texture.

Cheese and Charcuterie Board: Sliced baguettes provide the ideal vehicle for soft cheeses, pâtés, and cured meats – the neutral flavor complements without competing. I also love including a few jalapeño cheddar bagels for guests who like a spicy twist.

Pan con Tomate: I love serving these baguettes Spanish-style, rubbed with garlic and fresh tomato, then drizzled with good olive oil and sprinkled with sea salt. This also works well with slices of whole wheat bagels if you’re after a heartier texture.

Simple Butter and Jam: Sometimes the best accompaniment is the simplest – creamy butter and your favorite jam let the bread’s complex sourdough flavors shine through. If you’re in the mood for something creative, try pairing it with Japanese pink salt blueberry bagels on the same breakfast board..

Roasted Vegetable Soup: The substantial texture of these baguettes makes them perfect for dunking into hearty vegetable soups, especially during cooler months. I often serve this alongside fresh baked bagels for a cozy weekend lunch spread.

Fresh Salad: Slices of this bread alongside a crisp green salad create a light but satisfying meal that highlights the bread’s artisanal quality.

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