Sourdough Baguettes

Crispy outside, airy inside, perfect to accompany any meal

Time: 6-7h · Hydration: 68% · Yield: 3 medium baguettes (~280g each) · Oven: 245°C / 475°F

Ingredients

• 100g starter (100% hydration, ready to use)
• 500g King Arthur Organic Bread Flour
• 340g water at ~75°F
• 10g King Arthur Bread Salt

Method

1. Autolyse: Mix 500g flour with 320g water until shaggy. Cover and rest 30 minutes.
2. Add starter and salt: Dissolve 100g starter in remaining 20g water, add to dough with 10g salt. Mix until incorporated.
3. Bulk fermentation (3-4h at 75°F): Do 4 stretch & folds every 30 min during first 2 hours. Rest 1-2 additional hours after last fold until dough is airy and smooth.
4. Pre-shape and bench rest: Turn dough onto lightly floured surface. Divide into 3 pieces (~310g each). Pre-shape into balls and rest 20 min covered.
5. Shape baguettes: Shape each piece into 30-35cm baguette. Place on floured couche seam-side up. Proof 45-75 min until puffy but not overproofed.
6. Bake (475°F with steam): Preheat with baking stone/steel and steam tray. Transfer baguettes seam-side down onto parchment or peel. Score 3-4 overlapping cuts on each. Bake 20-25 min with steam for first 10 min. Vent oven at end for crispier crust.
7. Cool at least 30 min before cutting.

Notes

For more flavor and flexibility, you can retard the final proof in the refrigerator 8-12h. Shape the baguettes, cover and cold proof. Bake directly from cold the next day. For a thinner crust, open the oven door 2-3 min before finishing to release steam.