Following my favorite, basic sourdough bread recipe that's mild on the classic tang but still has that delicious fresh bread flavor, this one creates an elongated baguette shape that's perfect for sliced bread or sandwiches. Served warm with its crusty exterior, the bread is soft and chewy, perfection in every bite. There's just something magical about making homemade bread and it never disappoints. You'll need an active sourdough starter to begin, but once you've got that in your baking repertoire, you'll be ready to bake these delicious baguettes any time!
INGREDIENTS:
- 600 g Bread Flour (5 C using the spoon and sweep method), plus a little extra
- 340 g Lukewarm Water (1-½ C)
- 227 g Active Sourdough Starter (1 C)
- 15 g Kosher Salt (2-½ tsp)
- 1-½ teaspoon Instant Yeast
INSTRUCTIONS:
Step 1: Gather your ingredients. Into the bowl of a stand mixer, begin by weighing the bread flour. If not using a digital kitchen scale, measure the flour using the 'spoon and sweep' method for the most accurate portioning.
The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
Step 2: Whisk in the salt and yeast, then add in the water, followed by the sourdough starter.
Step 3: With your stand mixer fitted with the dough hook, slowly begin to work the dough until it just comes together, scraping down the sides of the bowl as needed. Increase the speed once there is no longer any visible dry ingredients remaining, especially at the bottom of the mixing bowl. The dough may appear shaggy at first, but keep mixing, about 8 minutes.
Step 4: Remove the dough onto a clean worksurface, and begin to knead by hand, pressing the dough using your palms, then folding it back towards the center. Repeat a few times until smooth, but it doesn't have to be perfect. Roll the dough into a ball and place it into a clear class bowl sprayed lightly with cooking spray, then cover. Place the dough in a warm area of your kitchen and allow to rest, about an hour or up to 90-minutes, until the dough has doubled in size.
Step 5: After the proof, move the dough onto a clean, lightly floured work surface. Divide equally in half, either by measuring using the digital scale, or eyeballing it.
Step 6: Begin shaping each portion of dough by cupping and stretching into a round-ish ball. Add an additional light dusting of flour to your work surface, then tap the dough flat using the palm of your hand, pressing the dough to lengthen.
Step 7: Starting at the top, cup the bottom sides of the dough along your worksurface, tucking inward and move down the length of the dough, shaping it into a log. Repeat until your baguette reaches 12-14" in length. (Adjust the length to accommodate your sheet pan, if necessary). Repeat with the second portion of dough, until equal in width and length.
Step 8: Lay the two portioned baguettes onto a parchment-lined sheet pan, far enough apart to allow room for the loaves to rise and expand slightly. If using a perforated baguette baking pan, ensure it fits inside your sheet pan. Cover the dough with lightly sprayed plastic wrap and allow a second rise for one hour.
Step 9: Once the loaves are ready to bake, preheat the oven to 425℉. Place a small, empty metal loaf pan or baking dish on the lower rack. Either in a teakettle or a pot, begin heating a few cups of water and bring to a boil. The water will be used to create steam in the oven, which not only helps the bread rise during baking, but also helps to create that distinctive crisp crust.
Step 10: Lightly spray the loaves with warm water, then dust the tops with a little extra bread flour. If you don't have a spray bottle, you can easily use a pastry brush or even clean hands to gently rub the tops with water.
Step 11: Using a bread lame or a sharp paring knife, cut some fairly deep slashes into each loaf. Make cuts quickly and don't tug on the surface of the dough to avoid deflating.
Step 12: Place the prepared loaves into the middle rack of the oven, then carefully, pour the boiling water into the pan on the lower rack, quickly shutting the door after.
Step 13: Bake the loaves for thirty minutes until the crust is a deep, golden brown. The internal temperature of the bread should be at least 190℉ to ensure they are fully baked.
Step 14: Allow to cool on wire cooling racks. Store at room temperature in a sealed plastic bag or lined bread bag.
Sourdough Baguettes
Equipment
- Kitchen-Aid Mixer fitted with a dough hook, or measuring cups and spoons
- Teaspoon Measuring Spoon
- Stainless Steel Whisk
- Rubber Spatula
- Parchment-Lined Sheet Pan
- Perforated Baguette Baking Pan optional
- Medium-Sized Glass Bowl with plastic wrap to cover
- Cooking Spray, such as Pam
- Plastic Wrap or Clean Linen Kitchen Towel
- Spray Bottle with Water optional
- Bread Lame or a Sharp Paring Knife
- Small metal loaf or baking pan to be filled with water during baking
- Small Pot or Tea Kettle for Boiling Water
- Digital Thermometer optional
- Wire Cooling Rack
Ingredients
- 600 g Bread Flour (5 C using the spoon and sweep method), plus a little extra
- 340 g Lukewarm Water (1-½ C)
- 227 g Active Sourdough Starter (1 C)
- 15 g Kosher Salt (2-½ tsp)
- 1-½ teaspoon Instant Yeast
Instructions
- Gather your ingredients. Into the bowl of a stand mixer, begin by weighing the bread flour. If not using a digital kitchen scale, measure the flour using the 'spoon and sweep' method for the most accurate portioning.
- Whisk in the salt and yeast, then add in the water, followed by the sourdough starter.
- With your stand mixer fitted with the dough hook, slowly begin to work the dough until it just comes together, scraping down the sides of the bowl as needed. Increase the speed once there is no longer any visible dry ingredients remaining, especially at the bottom of the mixing bowl. The dough will appear shaggy at first, but keep mixing, about 8 minutes.
- Remove the dough onto a clean worksurface, and begin to knead by hand, pressing the dough using your palms, then folding it back towards the center. Repeat a few times until smooth, but it doesn't have to be perfect. Roll the dough into a ball and place it into a clear class bowl sprayed lightly with cooking spray, then cover. Place the dough in a warm area of your kitchen and allow to rest, about an hour or up to 90-minutes, until the dough has doubled in size.
- After the proof, move the dough onto a clean, lightly floured work surface. Divide equally in half, either by measuring using the digital scale, or eyeballing it.
- Begin shaping each portion of dough by cupping and stretching into a round-ish ball. Add an additional light dusting of flour to your work surface, then tap the dough flat using the palm of your hand, pressing the dough to lengthen.
- Starting at the top, cup the bottom sides of the dough along your worksurface, tucking inward and move down the length of the dough, shaping it into a log. Repeat until your baguette reaches 12-14" in length. (Adjust the length to accommodate your sheet pan, if necessary). Repeat with the second portion of dough, until equal in width and length.
- Lay the two portioned baguettes onto a parchment-lined sheet pan, far enough apart to allow room for the loaves to rise and expand slightly. If using a perforated baguette baking pan, ensure it fits inside your sheet pan. Cover the dough with lightly sprayed plastic wrap and allow a second rise for one hour.
- Once the loaves are ready to bake, preheat the oven to 425℉. Place a small, empty metal loaf pan or baking dish on the lower rack.Either in a teakettle or a pot, begin heating a few cups of water and bring to a boil. The water will be used to create steam in the oven, which not only helps the bread rise during baking, but also helps to create that distinctive crisp crust.
- Lightly spray the loaves with warm water, then dust the tops with a little extra bread flour. If you don't have a spray bottle, you can easily use a pastry brush or even clean hands to gently rub the tops with water.
- Using a bread lame or a sharp paring knife, cut some fairly deep slashes into each loaf. Make cuts quickly and don't tug on the surface of the dough to avoid deflating.
- Place the prepared loaves into the middle rack of the oven, then carefully, pour the boiling water into the pan on the lower rack, quickly shutting the door after.
- Bake the loaves for thirty minutes until the crust is a deep, golden brown. The internal temperature of the bread should be at least 190℉ to ensure they are fully baked.
- Allow to cool on wire cooling racks. Store at room temperature in a sealed plastic bag or lined bread bag.
