I’ve finally nailed a Sourdough Baguette Recipe that relies on a simple timing trick and one unexpected pantry ingredient to yield a crisp crust and airy crumb.

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I wasn’t sure a beginner could pull off a baguette that actually crackles and has those big airy holes, but after messing with bread flour and an active sourdough starter I started to get it right. I still get excited when the oven makes that first crisp pop, and I want to show you the small stuff nobody tells you that changes everything.

This Sourdough Baking intro is for people who like hands-on experiments not perfect Instagram shots. Come curious, expect a little trial and error, and maybe a few happy accidents that teach you more than one flawless loaf ever would.

Ingredients

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High protein builds strong gluten, gives chewy crumb and oven spring, mostly carbs overall
Hydrates dough, helps gluten develop, controls dough temperature, zero calories, simply essential liquid for baking
Wild yeasts and lactic bacteria give tangy flavor, some probiotics, slower digestion benefits sometimes
Enhances flavor, tightens gluten, slows fermentation so more complex taste develops, not sweet though
Prevents sticking during shaping, little nutritional value in small amounts, mostly simple carbs only
Dusting surface with rice flour or semolina helps slide loaves, gives slight crunchy base
The stronger the starter the tangier the loaf, acidity affects crumb and shelf life

Ingredient Quantities

500 g bread flour (strong white flour works)

350 g water, room temp

100 g active sourdough starter, 100% hydration, fed and bubbly

10 g fine sea salt (about 2 teaspoons)

extra flour for dusting, a few tablespoons

rice flour or semolina for dusting the baking surface, optional

How to Make this

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1. Mix 500 g bread flour and 350 g room temp water in a big bowl until a shaggy mass forms, no need to knead, cover and let rest 30–45 minutes for autolyse.

2. Add 100 g active, bubbly 100% hydration sourdough starter and 10 g fine sea salt, fold and squeeze until starter and salt are fully incorporated, use wet hands if dough is sticky.

3. Start bulk fermentation: every 30 minutes for the first 2 hours do a set of stretch-and-folds (4 folds around the bowl), then let dough rest covered until it’s airy and about 20–50% larger, total bulk time usually 3–4 hours at room temp depending on warmth.

4. Turn dough onto a lightly floured surface, divide into 2 or 3 pieces (depending how big you want your baguettes), pre-shape each into a loose cylinder and bench rest 15–20 minutes.

5. Final shape into baguettes: flatten a piece into a rough rectangle, fold the bottom third up, roll gently while tightening the seam to build surface tension, taper the ends slightly; dust couche or peel with rice flour or semolina so they wont stick.

6. Proof shaped loaves seam side up in a well-floured couche or on parchment; proof 1–2 hours at room temp until slightly puffy, or retard in the fridge overnight (8–12 hours) for more flavor and easier scoring.

7. Preheat oven to 245C/475F with a baking stone or steel and a metal tray on the bottom for steam for at least 45 minutes so everything is screaming hot.

8. Transfer loaves to a peel or rimmed baking sheet dusted with rice flour/semolina, score each with a very sharp lame or razor (3–5 shallow diagonal cuts, quick confident strokes) to help oven spring.

9. Bake: slide onto the hot stone, pour 1 cup hot water into the bottom tray to create steam, close oven and bake at 245C/475F for 10–15 minutes with steam, then remove the steam tray, lower temp to 220C/430F and bake another 12–18 minutes until deep golden and hollow sounding when tapped.

10. Cool on a rack at least 30 minutes before slicing so the crumb sets; tips: keep your starter well fed, avoid overflouring the dough, use a bench scraper to shape, and be bold when scoring because quick cuts give the best oven spring.

Equipment Needed

1. Large mixing bowl (big enough for all the dough)
2. Digital kitchen scale (accurate to 1 g)
3. Bench scraper / dough scraper (for dividing and shaping)
4. Proofing couche or well floured linen/kitchen towel plus rice flour or semolina for dusting so they dont stick
5. Baking stone or steel (preheat at least 45 minutes so it’s screaming hot)
6. Pizza peel or rimmed baking sheet dusted with rice flour/semolina for transferring loaves
7. Rimmed metal tray or roasting pan (placed on the oven bottom to make steam)
8. Very sharp lame or razor blade (quick confident scores) or a very sharp knife will do in a pinch
9. Kettle or heatproof measuring cup (to pour about 1 cup hot water into the steam tray)
10. Cooling rack (let the bread rest at least 30 minutes before slicing)

FAQ

500 g bread flour (strong white flour works)

350 g water, room temp

100 g active sourdough starter, 100% hydration, fed and bubbly

10 g fine sea salt (about 2 teaspoons)

extra flour for dusting, a few tablespoons

rice flour or semolina for dusting the baking surface, optional

How do I know my starter is active? Answer: It should be bubbly, smell pleasantly sour not nasty, and double in size within 4 to 6 hours after feeding at room temp. A quick float test helps but bubbling is best sign.

Can I use less starter or instant yeast? Answer: Yes you can use less starter for longer fermentation or add a pinch of instant yeast for more predictable rise. Using less starter means a longer bulk ferment and more flavor development.

How long should bulk fermentation be? Answer: About 3 to 4 hours at normal room temp 70 to 75 F. Warmer rooms speed it up, colder rooms slow it down. Look for 30 to 50 percent rise and a slightly domed surface.

Why is my crumb dense? Answer: Likely under fermented or over handled. Make sure you do stretch and folds, give the dough time to become airy, and avoid deflating it during shaping.

Can I proof the loaves in the fridge overnight? Answer: Yes, cold proofing overnight is great for flavor and scheduling. Take them out 30 to 60 minutes before baking so they warm up a bit.

How do I get a really crispy crust? Answer: High heat and good steam at the start of baking are key. Bake on a hot stone and add a pan of hot water or spray steam in the first 10 minutes, then vent the oven for the last part of bake.

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

Bread flour: use 500 g all purpose flour plus 10 to 14 g vital wheat gluten to match protein. If you have no gluten powder, try 450 g AP + 50 g whole wheat for more flavor but expect a slightly denser crumb.
Sourdough starter: no active starter? Use 2 tsp instant yeast (about 6 g) and proceed as a yeasted baguette. Or make a quick levain by mixing 50 g flour + 50 g water + 10–20 g starter and let it get bubbly for 4–8 hours.
Water: swap up to 50 g for whey, buttermilk, or milk for a softer crumb and nicer browning. For extra flavor use beer instead of part of the water, same weight.
Rice flour / semolina (for dusting): use fine cornmeal, semolina, or plain extra flour. Parchment or a well floured couche will also work if you don’t want the granular texture.

Pro Tips

1) Watch dough temp, not just room temp. Aim for a final dough temp around 24–26 C, so adjust your water: warmer water in a cold kitchen, cooler water in a hot one. If you ignore this, bulk time will surprise you, and your starter might either go crazy or barely move.

2) Stretch and folds are for building strength, not brute force. Do them until the dough gains elasticity and you can almost get a thin windowpane, but stop if it keeps tearing. Use wet hands to avoid adding flour, and fewer gentle folds if the dough already feels airy.

3) Make surface tension your friend when shaping. Roll the baguette to tighten the skin, pinch the seam firmly and dont overflour the bench or you lose grip. A well-tensioned loaf holds shape and gives better oven spring, so take the extra 10 seconds to tighten it right.

4) Score and steam like you mean it. Use a very sharp blade and one confident cut per slash, about 3–5 mm deep at a low angle, then blast steam for the first 10–15 minutes and remove it after. If you want more flavor and cleaner scoring, retard overnight in the fridge and bake straight from cold.

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

Recipe by Francis Mead

0.0 from 0 votes

I’ve finally nailed a Sourdough Baguette Recipe that relies on a simple timing trick and one unexpected pantry ingredient to yield a crisp crust and airy crumb.

Servings

servings

Calories

200

kcal

Equipment: 1. Large mixing bowl (big enough for all the dough)
2. Digital kitchen scale (accurate to 1 g)
3. Bench scraper / dough scraper (for dividing and shaping)
4. Proofing couche or well floured linen/kitchen towel plus rice flour or semolina for dusting so they dont stick
5. Baking stone or steel (preheat at least 45 minutes so it’s screaming hot)
6. Pizza peel or rimmed baking sheet dusted with rice flour/semolina for transferring loaves
7. Rimmed metal tray or roasting pan (placed on the oven bottom to make steam)
8. Very sharp lame or razor blade (quick confident scores) or a very sharp knife will do in a pinch
9. Kettle or heatproof measuring cup (to pour about 1 cup hot water into the steam tray)
10. Cooling rack (let the bread rest at least 30 minutes before slicing)

Ingredients

500 g bread flour (strong white flour works)
350 g water, room temp
100 g active sourdough starter, 100% hydration, fed and bubbly
10 g fine sea salt (about 2 teaspoons)
extra flour for dusting, a few tablespoons
rice flour or semolina for dusting the baking surface, optional

Directions

Mix 500 g bread flour and 350 g room temp water in a big bowl until a shaggy mass forms, no need to knead, cover and let rest 30–45 minutes for autolyse.
Add 100 g active, bubbly 100% hydration sourdough starter and 10 g fine sea salt, fold and squeeze until starter and salt are fully incorporated, use wet hands if dough is sticky.
Start bulk fermentation: every 30 minutes for the first 2 hours do a set of stretch-and-folds (4 folds around the bowl), then let dough rest covered until it’s airy and about 20–50% larger, total bulk time usually 3–4 hours at room temp depending on warmth.
Turn dough onto a lightly floured surface, divide into 2 or 3 pieces (depending how big you want your baguettes), pre-shape each into a loose cylinder and bench rest 15–20 minutes.
Final shape into baguettes: flatten a piece into a rough rectangle, fold the bottom third up, roll gently while tightening the seam to build surface tension, taper the ends slightly; dust couche or peel with rice flour or semolina so they wont stick.
Proof shaped loaves seam side up in a well-floured couche or on parchment; proof 1–2 hours at room temp until slightly puffy, or retard in the fridge overnight (8–12 hours) for more flavor and easier scoring.
Preheat oven to 245C/475F with a baking stone or steel and a metal tray on the bottom for steam for at least 45 minutes so everything is screaming hot.
Transfer loaves to a peel or rimmed baking sheet dusted with rice flour/semolina, score each with a very sharp lame or razor (3–5 shallow diagonal cuts, quick confident strokes) to help oven spring.
Bake: slide onto the hot stone, pour 1 cup hot water into the bottom tray to create steam, close oven and bake at 245C/475F for 10–15 minutes with steam, then remove the steam tray, lower temp to 220C/430F and bake another 12–18 minutes until deep golden and hollow sounding when tapped.
Cool on a rack at least 30 minutes before slicing so the crumb sets; tips: keep your starter well fed, avoid overflouring the dough, use a bench scraper to shape, and be bold when scoring because quick cuts give the best oven spring.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.