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Sourdough Baguettes


Oh my goodness! This is the best recipe for Sourdough Baguettes--hard and crusty on the outside, chewy on the inside, and just the right taste of tangy sourness. Yum! I have doubled this recipe, found on King Arthur Flour HERE.

1 cup "fed" sourdough starter (Recipe HERE)
1 1/2 cups warm water
2 teaspoons instant yeast
3 teaspoons sugar
2 1/2 teaspoons salt
5 cups all-purpose flour

In large mixing bowl, combine sourdough starter, water, yeast, sugar, salt and 3 cups flour. Mix with dough hook until well combined. Gradually add remaining flour until mixture forms a ball. Knead to form a smooth dough, 3-5 minutes. 

Allow the dough to rise, covered, for 1 hour. Refrigerate, covered overnight. Divide the dough into fourths. Shape each into a 12-15" baguette. Place on a parchment-lined baking sheet. Cover and allow to rise until puffy, about 3 hours. 

Before baking, make three deep diagonal slashes in each loaf. Spray the baguettes with warm water right before placing in oven. Bake in a preheated 425 degree oven for 25-30 minutes or until crust is a light golden brown. Remove from oven and cool on wire rack. Makes four loaves.
Click here for a printable version of this recipe.