Bread
Weekend Sourdough Baguettes
Thin, shattering crust; open, custard-y crumb. Baguettes are a two-day project — the shaping alone is worth the practice.
- Time
- 36 hours
- Yield
- 3 baguettes
- Level
- Advanced
Ingredients
Scale batch
- 100g active starter
- 500g bread flour
- 375g water
- 10g salt
Method
- 01
Mix starter, water, and flour. Rest 45 minutes. Add salt.
- 02
Bulk ferment 4 hours with 3 gentle folds — avoid degassing.
- 03
Cold retard 18–24 hours.
- 04
Divide into 3 pieces (~325g). Pre-shape into logs, rest 30 minutes.
- 05
Shape into 15-inch baguettes on a floured couche. Proof 60–75 minutes.
- 06
Transfer to a peel, score with 4 diagonal slashes. Bake at 500°F with heavy steam for 12 minutes, then 460°F for 10 minutes.