Sourdough Baguettes Recipe – Super easy and crispy baguettes

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  1. jonathon moreira Reply

    Feeling very inspired with this one…Can you do this without a stand mixer?

  2. Lior Reply

    I prepared it, great receipe!! Thnaks Sune:-)

  3. Mari Garland Reply

    5 stars
    I used this recipe with the baguette pan I received for Christmas. The first loaves of true sourdough bread (no commercial yeast) I consider a real success though I’ve been baking with sourdough starter for 10 months now (ciabatta and discard recipes mostly). My starter is fed with home ground whole wheat which gave the loaves great flavor and didn’t interfere with the rise. I used high protein all purpose flour and a tablespoon of wheat gluten since I buy my pre-ground flour in 50lb bags locally and want to figure out how to use that rather than buying separate bread flour. I did spritz the top of the loaves with water just before putting in the oven as well as adding the boiling water to a rimmed cookie sheet at the bottom of my oven for steaming.

  4. Macabre Martini Reply

    5 stars
    Love these. Best recipe I’ve found so far. Tried about 10 other recipes. This is by far the best. The attention to detail is impressive.

  5. Megan Reply

    About how long does it take to rise 25% – 50%? I’m trying to squeeze this recipe into a busy day and am not sure how many hours to anticipate for this step. They look delicious and I can’t wait to make them! Thanks!!

    • The reason I don’t give a time is that it’s hard to tell. It depends on your starter, your flour, and the ambient temperature.

      For me, it takes between 2½ to 3 hours after I put the dough in the proofing container. I put the proofing container in my proofer set to 30C/86F.

  6. Carol Cruce Reply

    Approximately how long does it take the dough to rise to the 25-50%? I’m trying to time the process! Thank you!

    • After I put in the proofing container and put that in my proofer set to 30C/86F, it takes about 2½ to 3 hours.

  7. 5 stars
    Amazing recipe!!!!
    Love it. I used 600 grs of bread flour and 75 grs of whole wheat flour. My mistake was that I score it and wait 5 min and scored again. It’s was no need for that!! Will be doing the recipe for ever!!! THANK YOU!!

  8. Elisabeth Murray Reply

    I usually make my baguettes with a yeast poolish but this weekend I wanted to try these sourdough baguettes instead. I’m so happy I did! They came out of the oven crispy and full of great sourdough flavor. Thank you!