Quick Sourdough Baguettes Recipe
These Quick Sourdough Baguettes are crisp and crunchy on the outside, yet chewy and fluffy on the inside… and ready in less than 2 hours!
Ingredients you’ll need:
- 2 ½ cups All Purpose Flour
- 1 ½ cups Warm Water
- 1 tbsp. Honey
- 50 grams Active Sourdough Starter
- 2 tsp. Instant Yeast
- 1 ½ tsp. Salt
How to Make Quick Sourdough Baguettes:
- In a large mixing bowl, combine the warm water, instant yeast, honey, starter, and salt. Mix well. Add the flour and mix until all flour has been absorbed. Cover and set aside in a warm environment for 15 minutes.
- Using the flap and fold method, imagine the bowl divide into four corners. Gently scoop from the bottom of one corner, stretch up, then fold over into the center. Rotate the bowl and repeat 10 times.
- Cover the bowl and set aside in a warm environment to let the dough rise for 40 minutes to 1 hour, until doubled in size.
- Preheat oven to 450F. Place a oven-safe skillet or baking pan on the bottom rack.
- Transfer the dough to a lightly floured surface, make into a ball, then divide into two equal pieces.
- Gently stretch each piece to a large rectangle. Fold into 3’s like an envelope, then pinch the ends together to seal and shape into a baguette.
- Place on a baking pan lined with parchment paper. Dust each baguette with flour, then score a few slits with a sharp knife.
- Place the pan in the oven, then carefully add a cup of water to the hot dish on the bottom rack to create steam.
- Bake for 20-25 minutes, rotating the pan halfway through, until golden brown.
What if I don’t have sourdough starter?
Since this recipe uses instant yeast, you don’t need to add the sourdough starter to help it rise. You can just skip that ingredient if you don’t have it on hand!
How to Store Fresh Baguettes:
My mother taught me that the best way to store fresh baguettes (or any fresh bread) is to wrap in parchment paper, then store in a gallon-sized ziplock bag or wrap in plastic wrap. This will help keep the bread crisp without getting soggy or soft.
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Quick Sourdough Baguettes Recipe
PREP TIME: 20 COOK TIME: 20 TOTAL: 100
INGREDIENTS
Servings: 2 medium-sized Baguettes
- 2 ½ cups All Purpose Flour
- 1 ½ cups Warm Water
- 1 tbsp. Honey
- 50 grams Active Sourdough Starter
- 2 tsp. Instant Yeast
- 1 ½ tsp. Salt
INSTRUCTIONS
- In a large mixing bowl, combine the warm water, instant yeast, honey, starter, and salt. Mix well. Add the flour and mix until all flour has been absorbed. Cover and set aside in a warm environment for 15 minutes.
- Using the flap and fold method, imagine the bowl divide into four corners. Gently scoop from the bottom of one corner, stretch up, then fold over into the center. Rotate the bowl and repeat 10 times.
- Cover the bowl and set aside in a warm environment to let the dough rise for 40 minutes to 1 hour, until doubled in size.
- Preheat oven to 450F. Place a oven-safe skillet or baking pan on the bottom rack.
- Transfer the dough to a lightly floured surface, make into a ball, then divide into two equal pieces.
- Gently stretch each piece to a large rectangle. Fold into 3’s like an envelope, then pinch the ends together to seal and shape into a baguette.
- Place on a baking pan lined with parchment paper. Dust each baguette with flour, then score a few slits with a sharp knife.
- Place the pan in the oven, then carefully add a cup of water to the hot dish on the bottom rack to create steam.
- Bake for 20-25 minutes, rotating the pan halfway through, until golden brown.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
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Follow along for more great A Bright Moment recipes.
I made this recipe today. Found the dough to be very very sticky. Wondering if it is supposed to be so sticky. Wondering if I should reduce the water. Btw, looks and smells delicious
Hi Anne! The dough shouldn’t be super sticky, though it may be soft. I recommend adding more flour as needed since sometimes the brand of flour used can vary in the way it’s used. Here to help with any other questions along the way!
do you think i could halve this recipe, or would it be better to make the full batch?
Hi Emily! You could definitely try halving the recipe!
Do you dust the dough before baking with AP flour or rice flour ?
I dust with all purpose flour 🙂
Hello! Was just wondering is it possible to completely eliminate the yeast, and if so, should the amount of starter be increased?
Hi Christy! I would suggest making the dough at 7pm the night before to omit the yeast entirely, and complete a few lifts and folds before going to bed to help add air into the dough, then start the process of shaping it the next morning!