Sourdough Baguettes
If you want a change from sourdough bread, or if you don’t have the right equipment to bake the bread in - baguettes are a fantastic option.
Possibly the easiest sourdough option?
You’ll start with a bubbly, active sourdough starter, and get baguettes quickly! A great sourdough choice if you don’t have the perfect container to bake a loaf in.
Note: There are a few rounds of resting, rising and proving with a sourdough. The time you need to let it rise depends on the temperature where you are. If you are doing the bread in warmer months, 2-6 hours might do the job, whereas in colder periods it might need more like 8-12. So keep this in mind when you start the process, as you might for example want to do the big rise overnight!
I learned a lot about sourdough baking from The Clever Carrot, and can’t thank Emilie enough for her amazing guidance when I first started out as a sourdough novice. You can check out tons of fantastic sourdough recipes on her website if you are ready to be a bit more adventurous. However, this recipe is a nice basic one, and altered by me over time to fit what has worked in my kitchen and for my taste (lower salt content for example, and some slight shortcuts in method).
Basic Sourdough Baguettes
Makes 2-4 baguettes depending on the size you choose
Total time: Depends - see above!
Ingredients
150g active sourdough starter
250g luke warm filtered water (or a bit more for a softer dough)
25g olive oil
500g strong bread flour (white or wholemeal, both work - choose a flour with high protein content)
5g fine sea salt
Step 1: Mixing
In a large bowl, mix starter, water and oil. Bit by bit, add the flour and salt. When everything is mixed well, but the dough is still kind of messy and shaggy, cover with a damp tea towel and let rest for up to one hour.
Step 2: The Big Rise
Next, form the dough into a smooth ball and cover again. Now it needs to do the big rise, which can take anything from 2 to 12 hours - depending on a lot of factors! If you have a proofing “machine” (like a Magimix Cook Expert or similar) where you can control the airflow and temperature, you may not need more than 2-3 hours. The same goes for when you’re baking in very hot months of the year. However, most of the time you’ll need a good 6-8 hours, and in the cold months more like 8-12. (In the winter I mix everything in the evening and let it rise overnight). What you’re looking for is a dough that has risen to twice it’s size. If you are letting it rise in the bowl you have been using, cover it with a damp towel or two.
Step 3: Shaping the dough
Take the dough out of the bowl it has been rising in, and shape your baguettes - you can do a couple of long ones or 4 slightly smaller. Use your hands and/or a cutting tool to control the shape. Place the dough on a baking tray lined with baking paper, or if you have baguette trays you can use those lined with baking paper or brushed with oil to avoid any sticking (you can also sprinkle a bit of flour over the tray to help with this).
Step 4: Second rise (proving)
Now the dough needs to rise again, but not for very long. 1 hour (or less on hot days) should do it, it doesn’t need to double in size. Cover your baguettes with a towel.
Step 5: Oven on, scoring the dough
Towards the end of the rise, turn your oven on to about 230ºC (450ºF). Just before the baguettes are ready to go in the oven (when the oven is at temperature), score the dough. That means, you take a sharp knife and cut into the dough - a straight line across, or in a cross pattern like you’ve probably seen in photos of lovely freshly baked bread and baguettes. This is to let steam out as it is baking. You can play around with patterns too!
Step 6: Baking!
The baguettes are ready for baking! Put the tray(s) in the oven and turn the heat down to 200ºC (400ºF). Every oven is different so you’ll have to experiment here, but for me the perfect time in the oven is about 20 minutes.
When the baguettes are done, put them on a wire cooling rack and let them cool (if you can manage to wait). ENJOY!
Don’t be discouraged if your first sourdough loaf isn’t perfect in every way - the fun is in improving and experimenting! That amazing, distinct smell filling your kitchen will be so satisfying. I’d love to see your sourdough baking! Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it, or email me a photo!
