Step-by-Step Homemade Sourdough Baguettes
From sandwiches to crostini, this Step-by-Step Homemade Sourdough Baguettes recipe is one to keep in your back pocket for many years to come. With its artisanal crusty exterior, chewy air pocket filled center, you’ll be tempted to eat it like the French on the streets of Paris!
Why is my crust not crispy?
You’re probably missing steam. Professional ovens inject steam, which helps form that thin, crackly crust.
At home:
- Put a tray of hot water in the oven when baking, or
- Toss a cup of hot water onto a preheated pan right after loading the bread
Also, bake hot—around 450–475°F (230–245°C).
Why is my crumb dense instead of airy?
This usually comes down to three things:
- Underproofing (didn’t rise enough)
- Weak gluten (not enough mixing or folding)
- Dough too dry (low hydration)
Baguette dough should feel slightly sticky and soft, not stiff.
Do I need special equipment to make baguettes?
No, but a few things help:
- A baking stone or steel (for better oven spring)
- A peel or flat tray to transfer dough
- A couche (or just a floured towel) to support the dough while proofing
You can still make great baguettes with just a baking sheet.
Why don’t my baguettes open up where I score them?
Scoring (slashing) is both art and technique:
- Use a very sharp blade (razor or lame)
- Cut at a shallow angle, not straight down
- Don’t wait too long after scoring—get them into the oven quickly
If they don’t open, the dough may also be overproofed.
Cook with me!
Homemade Sourdough Baguettes
Ingredients
- 450 grams All Purpose Flour or bread flour + more for dusting
- 330 grams Lukewarm Water
- 100 grams Active Sourdough Starter
- 10 grams Fine Baking Salt
Instructions
The First Day:
- In the morning (about 7am to 8am), feed your sourdough starter.
- Once the sourdough starter is bubbly and active, around 12pm to 2pm, begin making the sourdough bread by combining the sourdough starter, lukewarm water, and salt in a large bowl. Mix just to break up the sourdough starter.
- Add the flour and mix with your hands until all the flour has been absorped, and you have a sticky dough.
- Cover with Saran Wrap or a damp kitchen towel for 30 minutes.
- After 30 minutes, complete your first “Lift & Fold” process. To do this, imagine the bowl divided into 4 corner. Lifting from the bottom of each corner, gently stretch as high up as possible without tearing the down and fold into the center. Rotate the bowl and repeat with the next corner.
- Cover and rest 30 minutes.
- Repeat the “lift & fold” process followed by another 30 minutes of resting for a total of 4 times, so for 2 hours total.
- Afterwards, cover it to bulk ferment until you put it away in the fridge.
- Around 9-10pm, you’ll want to gently transfer the dough to a clean surface. Use a bench scraper or chefs’ knife to divide the dough into two equal parts. Working form underneath each dough piece, gently stretch out the dough to a large rectangle without breaking it.
- Working from one end to the next, pinch together the dough to trap air inside. This is where dusting your surface and the dough can come in handy. Once sealed and dough is a long, pipe-like shape, you can gently stretch out to your desired length.
- Place on a parchment paper lined baking pan. To help its circular shape in the fridge, use rolled up kitchen cloths underneath the parchment paper. You can also crinkle the parchment paper in your hands to help break its structure and be more flexible.
- Once laid on the parchment paper, pinch and stretch the ends to create pointed tips. Cover with plastic wrap and store in the fridge overnight (8 to 12 hours).
The Next Morning:
- Preheat the oven at 450F for 30 minutes.
- Take out the baguettes from the fridge, remove any kitchen towels or plastic from the pan. If the baguettes have kinda flattened out, just tuck the edges inward to help re-shape.
- Use a sharp steak knife or bread lame to score each baguette.
- Bake for 20 to 25 minutes on the middle rack, rotating the pan halfway through, until deeply golden. Add 1/4 cup of water at the bottom of the oven to help initiate steam when the bread goes in.
- Let rest at least 20 minutes before slicing to enjoy!
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!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
Mine did not turn out quite as crisp on the outside, must not have been enough steam or not hot enough. But, it did not matter because they were a hit at my housewarming brunch, everyone kept going back for seconds. Served with homemade jam and butter, delish!!
Great idea to use the sourdough bread recipe! I tried it over the weekend and it was delicious! It didn’t brown as much as yours but the temperature was perfect so I took it out, great crumb! Thanks for the great video too!
My offer still stands next time you visit Nashville to stay at our Airbnb! Just google The Opal House Airbnb Nashville, we would love for you to cook here or just relax! We set aside some bookings for Christian ministries so please let me know, you can email me as well!
Many blessings to you and your wonderful ministry at A Bright Moment!
Mine turned out a little flat this first time, perhaps I either didn’t let them rise enough before I put them in the fridge over night or left them in the fridge too long. How long after you make the dough and do the folds do you wait to put it in the fridge? The pan with water in the oven was golden, thanks!
hi Kate!! im so happy you loved them but also sorry to hear they didn’t turn out just perfect for you!! I usually start my dough around 12pm-1pm and then put away around 8pm-10pm for the night and bake sometime in the morning! I would recommend pushing in the very bottoms of the baguettes the next morning before baking to help reshape them into round baguettes (this will guide them to puff up rather than out when baking too!)
I followed my usual sourdough recipe and they turned out perfect…a smidge misshapen but I think that adds to the charm! 😉 thanks
Your sourdough is my go to recipe!
I have made this twice and both times they turned out so flat. I don’t know if my starter is just not strong and bubbly enough or what 😭
Amazing recipe. Have done it a few times already and its always a success. Because I use wholemeal flour I either reduce the flour or add a bit more water!