How do I know when my baguettes are properly proofed?

I use the poke test – gently press the dough with your finger about half an inch deep, and it should spring back slowly but leave a slight indentation when ready to bake.

What's the best way to score baguettes without deflating them?

Use a brand new, extremely sharp blade and make confident, swift cuts at a 30-degree angle – hesitation causes dragging and deflation, so practice the motion first.

Why do my baguettes come out flat instead of tall and oval?

This usually happens from insufficient gluten development during mixing, overproofing, or gentle handling during shaping – make sure to knead for the full 5 minutes and don't let them proof too long.

Can I make these without a baking stone?

You can use an inverted sheet pan preheated in the oven, though the bottom crust won't be quite as crispy – just make sure whatever surface you use is thoroughly preheated for at least an hour.

Easy Sourdough Baguette Recipe: Make 6 Golden Loaves

Sourdough Baguette Recipe – 6 Golden Loaves

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Advanced-level sourdough baguettes with a caramelized crust and tender interior. Ideal for home ovens, crafted through a two-day fermentation process.

Author: Emily Rose Carter
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 30 hours
Yield: 6 demi-baguettes 1x
Category: Bread
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

Levain:
2.6 oz (74g) white flour (11.5% protein)
2.6 oz (74g) water
1.3 oz (37g) ripe sourdough starter, 100% hydration
Autolyse:
37.7 oz (1068g) white flour (11.5% protein)
23.6 oz (668g) water
Main Dough:
2 oz (57g) water
0.7 oz (21g) fine sea salt
6.6 oz (186g) ripe levain

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Instructions

Day 1 – Prepare Levain (9:00 a.m.): Mix levain ingredients. Cover and ferment 5 hours at 74–76°F.
Autolyse (1:00 p.m.): Mix flour and water until combined. Rest 1 hour covered.
Mix (2:00 p.m.): Add salt and levain to autolyse dough. Knead 5 minutes using slap and fold until smooth. Transfer to fermentation container.
Warm Bulk Fermentation (2:15–4:45 p.m.): Do 3 sets of stretch and folds every 30 minutes. Let rest.
Cold Bulk Fermentation (4:45 p.m.–9:00 a.m. next day): Refrigerate covered overnight.
Day 2 – Divide & Preshape (9:00 a.m.): Turn dough out. Divide into six 11.5 oz (325g) pieces. Preshape and rest 35 minutes uncovered.
Shape (9:50 a.m.): Shape into 14-inch baguettes. Place seam-side up on floured couche with folds between each.
Proof (10:15 a.m.–12:00 p.m.): Proof at room temp until dough passes poke test.
Bake (12:00 p.m.): Preheat oven to 450°F with stone inside. Bake 3 at a time: steam oven, bake 20 min, remove steam, bake 20–25 min more. Cool on rack.

Notes

Use white flour with 11.5% protein for ideal structure.
Keep dough at 78°F for fermentation control.
Score decisively with sharp blade to avoid tearing.
Practice shaping frequently—baguettes need technique.

Nutrition

Serving Size: 1 demi-baguette
Calories: 270 kcal
Sugar: 1g
Sodium: 400mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 7g
Cholesterol: 0mg

Find it online: https://www.benefitiany.com/sourdough-baguette-recipe/