Artisan Sourdough Baguettes (Naturally Leavened)
Crispy, aromatic sourdough baguettes made with natural starter, long fermentation, and no commercial yeast. Perfectly golden crust with an airy crumb.
Ingredients
- 120 g whole wheat flour
- 280 g bread flour or 140 g bread flour + 140 g all-purpose flour
- 280 g water room temperature
- 200 g active sourdough starter 100% hydration
- 10 g salt
Instructions
- Fermentolyse: In a large bowl, mix water, sourdough starter, and flours until fully combined. Cover and rest for 1 hour.
- Add Salt: Add salt and mix until fully incorporated. Rest for 1 hour.
- First Coil Fold: Perform one coil fold. Cover and rest for 1 hour.
- Second Coil Fold: Perform a second coil fold. Rest for 1 hour.
- Third Coil Fold: Perform a third coil fold. Rest 1–2 hours depending on room temperature.
- Cold Fermentation: Transfer dough to the refrigerator and ferment for 12 hours.
Next Day
- Warm Slightly: Remove dough from fridge and let rest for 30 minutes.
- Divide & Pre‑Shape: Divide into 4 equal pieces. Pre‑shape and rest 30 minutes.
- Shape: Shape into baguettes, creating surface tension. Place seam side up on a floured couche. Final proof 1 hour.
- Score: Transfer seam side down onto parchment paper and score 3–4 angled cuts.
- Bake: Preheat oven to 230°C (446°F) with baking stone/steel. Bake with steam for 12–15 minutes.
- Release steam, reduce to 200°C (392°F), and bake another 12–15 minutes until golden brown.
- Cool: Cool completely before slicing.
Notes
- Ideal room temperature: 21–22°C (70–72°F).
- Warmer kitchens shorten fermentation time.
- You can shape and refrigerate overnight, then bake in the morning.
- For best crust, bake with proper steam.