How to Make Simple Sourdough Baguettes

To be honest, I struggled with sourdough baguettes for a long time, longer than with sourdough croissants. Either the baguettes turned out flat or were dry, hard and sometimes even burnt on the worst days. But after a lot of fiddling and testing, today I have this simple recipe for crispy sourdough baguettes with a particularly long fermentation time for you. Thanks to regular stretching and folding, the dough has enough stability to hold its shape despite the high water content. It was also a real game changer to put the baguettes back in the fridge for the second proofing. The cold makes the dough firmer and much easier to transfer to the oven.

The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.

Sourdough baguettes with long fermentation overnight

The baguettes get their rich aroma and open crumb from a pre-dough and a particularly long overnight proofing. The dough works without yeast. I first mixed a pre-dough from sourdough starter, water and flour. After four hours, I added the remaining ingredients and stretched and folded the dough regularly. This gives the relatively soft dough its stability. After another five to six hours of proofing, the dough is placed in the fridge overnight. In total, the dough for the sourdough baguettes is left to ferment for 22 hours. If you want to make fermentation even longer, you can also leave it to rest in the fridge for longer before shaping the baguettes.

More French recipes with sourdough

If you ask me, there’s nothing better than freshly baked French pastries! Be it a crispy croissant for breakfast, rich brioche with jam or sweet treats such as tartelettes, bostock or crunchy almond croissants. Which items should not be missing on your visit to the boulangerie?

What you need for French sourdough baguettes

  • Wheat flour: The best flour for baguettes is bread flour or wheat flour 550.
  • Water: Cold in summer and lukewarm in winter.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • Olive oil, virgin.
  • Salt for the flavour.

In three steps: How to make French baguettes at home

Mix the dough

For the pre-dough, mix* 200 g water with 200 g wheat flour and 50 g sourdough starter. Cover the dough and leave to rest at room temperature for four hours.

Mix the remaining flour, water, oil and salt into the dough, cover and leave to rest for a further four to six hours. After the first 30 minutes, stretch and fold once and repeat the process three to four times. Then place the dough in the fridge overnight.

Shape the baguettes

Carefully transfer the dough to a floured work surface and cut into three equal pieces using a dough scraper*. Shape the dough pieces into rounds and leave to relax for 10 minutes. Turn the dough pieces with the seam facing upwards and roll them into long baguettes while applying tension.

Dust a cotton or linen cloth with flour and place the baguettes on it so that the cloth forms a barrier between the dough pieces.

Then place the baguettes in the fridge for at least an hour. This creates a thin skin and the sourdough baguettes are easier to score.

Bake the baguettes until crispy

Preheat the oven to 250 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.

Carefully place the baguettes on the hot stone and score three times lengthwise with a baker’s knife*.

Reduce the heat to 230 degrees and bake the baguettes for 10 minutes with steam and 10 minutes without steam until crispy.

Potential schedule: How to make sourdough baguettes

Day 1 11 a.m.Mix the pre-dough and leave to rest.
3 p.m.Mix all the other ingredients into the dough and stretch and fold regularly.
Between 8 and 9 p.m.Place the dough in the fridge overnight.
Day 28 a.m.Transfer the dough to a floured work surface, shape the baguettes and place in the fridge for one to two hours.
9 a.m.Preheat the oven with a baking stone and a steam tray.
9.30 a.m.Bake the sourdough baguettes until crispy.

Helpful tools – My recommendations

The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.

You can find more product recommendations here.

More sourdough baguettes

Recipe for simple Sourdough Baguettes with Spelt

Recipe for simple Sourdough Baguettes with Spelt

These sourdough baguettes were a bit of an accident, but a pretty happy one! After the mini version, the French classic has been on my list for a long time, but I haven’t had the courage to try it yet. And this time, I actually only wanted to bake a spelt bread as a…

read more
Rezept für einfache Sauerteig Baguettes

Recipe: How to Make Simple Sourdough Baguettes

After a lot of fiddling and testing, I have this simple recipe for crispy sourdough baguettes for you today. Thanks to regular stretching and folding, the dough has enough stability to hold its shape despite the high water content. The baguettes get their delicious aroma and open crumb from a pre-dough and a particularly long fermentation overnight. The dough for the baguettes is made without yeast.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 20 hours
Total Time 20 hours 50 minutes
Course baguettes, baguettes with sourdough, french baguettes, sourdough baguettes
Cuisine french
Servings 3 Sourdough Baguettes

Ingredients
  

  • 500 g cake flour bread flour or wheat flour 550
  • 375 g water cold in summer, lukewarm in winter
  • 50 g sourdough starter
  • 1 tbsp. olive oil
  • 1 tsp. salt

Instructions
 

Day 1

  • For the pre-dough, mix* 200 g water with 200 g wheat flour and 50 g sourdough starter. Cover the dough and leave to rest at room temperature for four hours.
  • Mix the remaining flour, water, oil and salt into the dough, cover and leave to rest for a further four to six hours. After the first 30 minutes, stretch and fold once and repeat the process three to four times. Then place the dough in the fridge overnight.

Day 2

  • Carefully transfer the dough to a floured work surface and cut into three equal pieces using a dough scraper*. Shape the dough into rounds and leave to relax for 10 minutes.
    Die Teiglinge rund wirken und 10 Minuten entspannen lassen.
  • Turn the dough pieces with the seam facing upwards and roll them up under tension to form long baguettes.
    Die Teiglinge mit dem Schluss nach oben drehen und unter Spannung zu länglichen Baguettes aufrollen.
  • Dust a cotton or linen cloth with flour and place the baguettes on it so that the cloth forms a barrier between the dough pieces.
    Ein Baumwoll- oder Leinentuch mit Mehl bestäuben und die Baguettes so drauf legen, dass das Tuch eine Barriere zwischen den Teiglingen bildet.
  • Then place the baguettes in the fridge for at least an hour. This creates a thin skin and the sourdough baguettes are easier to score.
  • Preheat the oven to 250 degrees using a baking stone* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
  • Carefully place the baguettes on the hot stone and score three times lengthwise with a baker’s knife*.
  • Reduce the heat to 230 degrees and bake the baguettes for 10 minutes with steam and 10 minutes without steam until crispy.
    Die Baguettes knusprig backen.
Keyword crispy, easy, no yeast, overnight, with sourdough

Have you tried one of my recipes?

⭐⭐⭐⭐⭐

You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡

Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!

Simple Sourdough Baguettes

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

Recommended Recipes

Easy Sourdough Rhubarb Muffins

Easy Sourdough Rhubarb Muffins

In a month's time, it will be St. John's Day and the rhubarb season here in Germany will come to an end. But until then, I still have one or two rhubarb recipes that I really want to share with you. Today I'm making fluffy rhubarb muffins with sourdough. The batter is...

read more
Easy Sourdough Fougasse Overnight

Easy Sourdough Fougasse Overnight

Did you know that foccacia and fougasse are distant cousins? The word fougasse comes from the Old Occitan word fogatza. And this word originated from the Latin word focacia, which means “baked in the oven”. Fougasse originally comes from Provence and is the French...

read more
Easy Sunflower Seeded Bread Rolls with Sourdough

Easy Sunflower Seeded Bread Rolls with Sourdough

After baguettes and fluffy ciabattas, it was high time for some hearty seeded rolls with wholegrain flour. That's why we had these hearty sunflower seeded bread rolls with sourdough on the table on Father's Day. Why you should definitely try these sourdough rolls The...

read more

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Mini Course: How to Create your own Sourdough Starter

Subscribe to our sourdough newsletter 💌

and receive the email course "How to grow your own starter" for 0 Euros!

Great that you are here! Please check your inbox to confirm your registration and start the e-mail course. 🧡 Please also check your spam folder if you have not received an email from Krümelig.