Sourdough Baguettes

Baguettes are delicious with a good spread of butter or some cheese. They are also much easier to make at home than you would have thought. I follow a sourdough formula from Perfecting Sourdough, by Jane Mason, this dough is also great for making pizza 🙂

When shaping your baguettes just keep in mind the length of your oven or you might end up with a baguette that will not fit the tray! (Like I did the first time I tried making my own!)


The day before mix your production starter:

125g water (13%)
125g white flour
50g Rye starter

For the main dough
300g production starter (40%)
450g water (47%)
750g white flour
15g salt (1.5%)

Total Hydration – 65%

Day one
• Take 50g of your Rye Sourdough starter from the fridge and mix it with 125g of water and 125g of White Wheat flour. Cover the bowl and leave on the kitchen top.

Day Two
• Mix together your refreshed starter with the rest of the ingredients and knead. Rest for 2-4 hours until well reason and bubbly.
• Remove the dough from the bowl, put it on a floury surface, and divide it into six pieces.
• Let these sit on little floury islands for 15 minutes.
• Take each one and gently stretch them out into a small rectangle. Fold the top edge to the middle and gently press down. Fold the bottom edge to the middle and press down. Now fold the top edge right over to the bottom edge and, using the heel of your hand, press down firmly to seal the sides and the bottom edge, cupping the dough as you do this so that it keeps its round shape. Pick up the dough and move it away from you. Roll it toward you applying pressure with your hands to the sides to stretch out the dough. Don’t apply downward pressure – just stretch the dough out sideways.
• Cover it and leave it for 1-3 hours or until it passes the probe test.
• Preheat the oven to 250 degrees (you can put a metal tray in the bottom of the oven to create steam, if you want).
• Turn the dough out onto a baking tray, score and pop it in the oven. Bake for about 18-20 minutes with steam.
• Tap for hollow sound or use a probe thermometer which will read 98 degrees C when the bread is done.
• Let cool on a wire rack.