Sourdough Baguette Recipe

• servings: 6 servings
• active time: 1 day
• total time: 1 day 45 minutes

Ingredients

74g white flour (about 11.5% protein)

74g water

37g ripe sourdough starter, 100% hydration

1068g white flour (about 11.5% protein)

668g Water

57g water

21g fine sea salt

186g ripe levain

Directions

Levain

(9:00 a.m.)In a small bowl mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 5 hours.

Autolyse

(1:00 p.m)In a mixing bowl, add the Autolyse ingredients until no dry bits remain. Cover the bowl and let rest for 1-hour.

Mix

(2:00 p.m.)Add the salt and levain to the top of the dough in autolyse and use a splash of the remaining water to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels like it can handle it. Knead the dough for a few minutes using either the slap and fold technique or folds in the bowl until the dough smooths and becomes elastic. Transfer the dough back into the bowl. Transfer the dough to a bulk fermentation container and cover.

Warm Bulk Fermentation

(2:15 p.m. to 4:45 p.m.)This dough will require 2 sets of stretches and folds during bulk fermentation at 30-minute intervals. After the second set, let the dough rest, covered, for the remainder of bulk fermentation.

Cold Bulk Fermentation

(4:45 p.m. to 9:00 a.m.)After the warm bulk fermentation, place the covered bulk fermentation container in the refrigerator overnight.

Divide and Preshape

(9:00 a.m., the next day)Gently scrape the dough from the bulk container to an un-floured work surface. Divide into 325g pieces and preshape the pieces of dough into rounds (my preference) or rough tubes. Because the dough is cold and firm, very little bench flour is needed to pre-shape. Let the preshaped dough rest for 35 minutes, uncovered.

Shape

(9:50 a.m.)Prepare a couche and dust it with flour. Shape each piece of dough into a baguette shape.

Proof

(10:15 a.m. to 10:30 a.m.)Proof the pieces until they pass the poke test, about 45 minutes to 1 hour at room temperature.

Bake

(10:45 a.m.)Preheat your oven to 450°F (230°C) for an hour with baking stone/steel inside. Divide the bake into two sessions if you only have one baking surface. Bake three baguettes first, and chill the rest in the fridge for the second session. Prepare a pizza peel with parchment paper matching the width of your baking surface. Grab and end of the couche and pull it out, moving the piece of dough away from the rest. Then, using a dough transfer board (a smaller pizza peel or a small cutting board could also work), place the board to the inside of the baguette (the side closest to the rest of the dough pieces). With the hand holding the couche, quickly flip the dough onto the peel by tugging up and slightly over the transfer board. The baguette should now be seam-side down on the transfer board. Repeat until you have three pieces on the peel. Score each baguette with three overlapping slashes. Transfer the dough onto the baking surface in the oven using the parchment paper. Next, steam the oven and bake for 20 minutes. Remove the steaming pans and bake for another 20-25 minutes until done. Cool on a rack. Repeat the process for the remaining baguettes in the fridge.