Beginner’s Sourdough Baguette Recipe [easy Step By Step]

I’ve spent months refining my sourdough baguette recipe. With unbleached bread flour, lukewarm water and a bubbly sourdough starter blended with a pinch of quality sea salt, I mix tradition and care into every step. My passion shines through in its crackling crust and aromatic crumb. Every bite inspires creativity.

I’m excited to share my take on a Beginner’s Sourdough Baguette Recipe that I came up with while experimenting in my own kitchen. This is a sourdough baguette recipe that uses 500g of unbleached bread flour (trust me, it really is the secret), 350g of lukewarm water, 100g of active sourdough starter and 10g of good quality sea salt.

I know sourdough baking can seem confusing, but this step by step guide is made for everyone who wants to give homemade sourdough bread a try. I’ve learned a lot from other sourdough starter recipes and baguette recipe experiments over time.

Even if you have some sourdough starter discard lying around, this could be your perfect recipe using sourdough starter. I promise you its easy and fun even if you think its not your thing.

Let’s dive in and get started with making some incredible bread today.

Why I Like this Recipe

I like this recipe because it always makes me feel like a baking pro even when my dough doesn’t look perfect. I love how easy it is to follow even if I sometimes mess up a step here and there. I really enjoy that the ingredients are simple and I can see the magic happening as the dough rises and develops flavor. Lastly, I like that it turns out with a crunchy crust and a soft inside that makes every bite super satisfying.

Here is the recipe in my own words:

So first you mix 500g of bread flour with 350g of lukewarm water in a big bowl until you dont see any dry spots left. Let that sit for about 30 minutes so the flour can absorb the water properly. Then add 100g of active sourdough starter and 10g of salt and mix everything together until its all combined.

After that, put the dough on a lightly floured surface and knead it for about 8 to 10 minutes until it becomes smooth and elastic. Next, place the dough back into a lightly oiled bowl, cover it with a damp cloth and let it bulk ferment for 4 to 6 hours until it nearly doubles in size. During this time be sure to do a set of stretch and folds every hour to build up the gluten.

When the dough has doubled, gently form it into a baguette shape by doing a pre-shape first then the final shape without deflating it too much. Put the shaped dough onto a baguette pan or a baking tray lined with parchment paper, cover it lightly and let it proof for 1 to 2 hours until it looks puffy.

Now preheat your oven to 475°F (245°C) and put a pan of water at the bottom of the oven to create some steam. Just before baking, use a sharp blade to slash the top of the dough a few times so it can expand properly. Bake it for 20 to 25 minutes until the baguette is golden brown and sounds hollow when you tap it, then let it cool on a rack before slicing. Enjoy baking and eating your sourdough baguette!

Ingredients

• Bread Flour: Unbleached bread flour offers carbs and protein, lending structure and natural flavor to the dough.
• Water: Lukewarm water hydrates the mix and activates yeast for a smooth, tender dough.
• Active Sourdough Starter: This living culture naturally ferments the dough, giving it a tangy and light crumb.
• Salt: Sea salt boosts flavor and regulates fermentation to create a balanced, tasty bite.

Ingredient Quantities

• 500g bread flour (unbleached works best, trust me its the key)
• 350g lukewarm water (around 1.5 cups, it’s fine if its a bit off)
• 100g active sourdough starter (make sure its fed and bubbly)
• 10g salt (a good quality sea salt will do)

How to Make this

1. In a large bowl mix the bread flour and lukewarm water until no dry bits are left, then let it rest for about 30 minutes so the flour hydrates.

2. After the rest, add your active sourdough starter and salt then stir until everything’s well combined.

3. Turn the dough out onto a lightly floured surface and knead it for 8 to 10 minutes till it gets smooth and elastic.

4. Place the dough back in a lightly oiled bowl, cover it with a damp cloth, and let it bulk ferment for about 4 to 6 hours until it nearly doubles.

5. During the fermentation, do a set of stretch and folds every hour to help build up the gluten.

6. When the dough has doubled, gently form it into a baguette shape by pre-shaping it first and then doing the final shape without deflating too much.

7. Put the shaped dough onto a baguette pan or a baking tray with parchment, cover it lightly and let it proof for 1 to 2 hours until it looks puffy.

8. Preheat your oven to 475°F (245°C) and put a pan of water in the bottom to create nice steam in the oven.

9. Just before baking, slash the top of the dough a few times with a sharp blade so it can expand properly.

10. Bake for 20 to 25 minutes until the baguette is golden brown and sounds hollow when tapped, then let it cool on a rack before slicing.

Equipment Needed

1. A large mixing bowl for combining the flour and water
2. A kitchen scale to measure out the flour, water, starter, and salt
3. A measuring jug for the lukewarm water
4. A wooden spoon or spatula to stir the mixture
5. A bench or countertop lightly dusted with flour for kneading the dough
6. A dough scraper or spatula to help move the dough around
7. A timer or clock to keep track of resting, fermenting, and proofing times
8. A bowl coated lightly with oil for the bulk fermentation
9. A damp cloth to cover the dough during fermentation and proofing
10. A baguette pan or a baking tray lined with parchment paper for shaping the dough
11. An oven-proof pan for creating steam when preheating the oven
12. An oven preheated to the right temperature (475°F or 245°C)
13. A sharp blade or knife to score the dough before baking
14. A cooling rack for letting the baguette cool before slicing

FAQ

Beginner’s Sourdough Baguette Recipe [easy Step By Step] Substitutions and Variations

• Instead of bread flour, use all purpose flour but keep in mind your baguette might be a tad less chewy
• If you dont have lukewarm water, room temperature water works fine though be careful it isnt too cold or too hot
• If you have no active sourdough starter, try mixing in about 1/4 teaspoon of instant yeast with a bit of sugar water to help kick things off even if it’s not exactly the same
• You can swap a good quality sea salt with kosher salt or Himalayan salt if thats what you got in the kitchen

Pro Tips

1. Make sure your sourdough starter is really active before you mix it in; if it isn’t bubbly enough, your dough might not rise as well as you expect so give it extra time to wake up.

2. When you’re doing those stretch and folds, keep it gentle but consistent. Don’t rush things because even if it seems like extra work, it really helps develop the gluten and improve the texture of your bread.

3. Temperature matters a lot! Use water that’s just lukewarm and try to proof your dough in a warm (but not too hot) spot. If it feels too cold, be patient and allow extra time for fermentation.

4. Get a very sharp blade ready for scoring. It might seem like a small thing but a clean cut lets the dough expand properly without getting compressed or deflated.