Sourdough Baguette Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g bread flour (high protein flour)</li><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">280g water, room temperature</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">Rice flour or semolina for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Baking stone or steel</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Baguette couche or linen cloth</li><li class="equipment-single-item">Baking peel</li><li class="equipment-single-item">Spray bottle for water</li><li class="equipment-single-item">Lame or sharp razor blade</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the bread flour and water, mixing until no dry flour remains. Cover and let rest for 30-60 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without the inhibiting presence of salt.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add your active sourdough starter and salt to the dough. Mix thoroughly using a folding motion, pinching the dough occasionally to evenly distribute the starter and salt. The dough will initially feel sticky but will become smoother as you work it.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cover the bowl and begin the bulk fermentation period. During the first 2 hours, perform 4 sets of stretch and folds spaced 30 minutes apart. To stretch and fold, wet your hands slightly, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90° and repeat until you've worked all four sides. You'll feel the dough strengthen with each set.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the final set of folds, allow the dough to continue fermenting until it has increased in volume by about 50% and appears puffy with bubbles visible on the surface and sides of the container, typically 3-5 hours depending on your room temperature. Sourdough fermentation is slower than commercial yeast, so be patient and watch the dough, not the clock.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently turn the dough out onto a lightly floured work surface, being careful not to deflate it completely. Using a bench scraper, divide the dough into three equal pieces (about 260g each). Pre-shape each piece into a rectangle, then let rest covered with a clean kitchen towel for 20 minutes to allow the gluten to relax.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To shape each baguette, flatten a piece of dough gently into a rectangle about 15cm x 20cm. Fold the top third down to the center, pressing lightly to seal. Fold the bottom third up over the folded dough, creating a tight log. Roll the dough gently with your hands from the center outward, extending it to about 35-40cm long. The key is creating surface tension without tearing the dough or completely degassing it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place each shaped baguette on a couche or linen cloth that has been dusted with rice flour or semolina (these prevent sticking better than wheat flour). Create folds in the cloth between each baguette to help them maintain their shape. Cover loosely and let proof for 1-2 hours, until the dough has puffed up and passes the gentle poke test - when poked, the dough should spring back slowly but not completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the baguettes are proofing, place your baking stone or steel in the oven and preheat to 250°C (480°F) for at least 45 minutes. Place an empty metal pan on the bottom rack for creating steam.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to bake, gently transfer each baguette to a peel dusted with semolina or rice flour. Working quickly but carefully, use a lame or sharp razor blade to make 3-5 diagonal slashes about 1cm deep along the length of each baguette. The cuts should overlap slightly and be made at a shallow angle to the dough surface.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slide the baguettes onto the hot stone and quickly pour 240ml of hot water into the metal pan to create steam. Alternatively, spray the oven walls with water using a spray bottle. The steam is crucial for developing that classic crispy crust as it prevents the dough surface from setting too quickly, allowing maximum expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes until the baguettes are deeply golden brown with a crackling crust. If your oven heats unevenly, rotate the baguettes halfway through baking. The interior temperature should reach about 95°C (205°F) when done.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the baguettes from the oven and transfer to a wire rack to cool completely before slicing. Listen closely - properly baked sourdough baguettes will "sing" as they cool, making slight crackling sounds as the crust contracts. Allow them to cool for at least 30 minutes before enjoying to allow the crumb structure to set properly.</li></ol>