Ingredients (makes 3 small baguettes or 2 large)
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500 g bread flour
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350 g water (70% hydration)
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100 g active sourdough starter (100% hydration)
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10 g salt
⏱ Timeline
This is a same-day dough if started early, but flavor improves with an overnight cold proof.
1. Mix & Autolyse (30–60 min)
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Combine flour + water until no dry bits remain.
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Cover and rest.
2. Add Starter & Salt (5 min)
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Add 100 g starter and mix until incorporated.
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Add salt and pinch until smooth.
3. Bulk Fermentation (3–4 hours at 24–26°C)
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Perform 3–4 sets of stretch & folds every 30 minutes during the first 1.5–2 hours.
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Let dough rise ~30–50% in volume.
4. Cold Rest (Optional but recommended: 4–12 hours)
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Cover and refrigerate. Improves flavor and makes shaping easier.
🥖 5. Shape Baguettes
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Divide dough into 2–3 pieces.
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Pre-shape as loose logs; rest 20 minutes.
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Roll each into a tight baguette:
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Flatten gently into a rectangle.
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Fold top third down, bottom third up.
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Seal, then roll from the center outward to elongate.
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Place seam-side up in a floured couche or towel.
Final Proof (45–75 minutes)
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Dough should feel puffy but not collapse when pressed.
🔥 6. Bake
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Preheat oven to 250°C (475°F) with a baking stone or steel.
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Add a tray to create steam.
Bake:
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Transfer baguettes seam-side down onto parchment.
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Score 3–5 overlapping cuts.
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Load into oven and add steam (pour hot water onto the tray or use lava rocks).
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Bake 20–25 minutes
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First 10 minutes with steam
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Remove steam tray and finish until deep golden
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Cool fully (minimum 30 minutes) before slicing.
🌾 Tips for Extra-Open Crumb
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Use slightly higher hydration (72–75%) if your flour can handle it.
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Keep starter very active—peaked and bubbly.
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Gentle handling during shaping preserves gas.
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Strong steam ensures a thin, crisp crust.
If you want, I can also provide:
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A same-day or overnight-only schedule
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A version using whole wheat
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A high-hydration baguette (80%+)
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A photo-illustrated shaping guide
