How to Make Easy Rustic Sourdough Baguettes at Home
Thanks to a pinch of yeast (but you can leave it out if you prefer), these sourdough baguettes are ready in one day. Gentle kneading instead of stretches and oflds lets you make these and forget about them for a while.
We love them served with pasta or sliced up for dips. A sourdough bread recipe you’ll turn to again and again.
Rustic Sourdough Baguette Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Damp tea towel or plastic wrap
- Clean bowl
- Flat baking sheet or special baguette pan
- Lame or sharp knife
- cooling rack
Ingredients
- 2/3 cups water
- 2 1/2 cups bread flour
- 1/2 teaspoon sugar
- 1 1/2 teaspoons salt
- 1 cup sourdough starter (fed)
- 1/4 teaspoon instant yeast
Instructions
- Combine ingredients. Combine all ingredients in a large mixing bowl and stir. The dough may look slightly dry but should come together. Cover and let rest at room temperature for about 30 minutes.
- Adjust dough consistency: Check the dough's consistency and add a bit of water or flour until the dough is soft but not overly sticky. Turn the dough onto a lightly floured counter and knead by hand for 5 to 10 minutes until smooth and elastic.
- First rise. Cover the dough in a clean bowl with a damp tea towel. Allow to rise at cool room temperature for 2-3 hours until doubled in bulk.
- Shape baguettes. Turn the dough out onto the counter and divide it in half. Shape into rough 10-12 inch logs and cover with a damp towel to rest for 10 minutes. Prepare a flat baking sheet or a special baguette pan by spraying it with vegetable oil and dusting it with cornmeal.
- Final shaping and rising. Shape the dough into 15-inch-long loaves and rub with flour. Make 1/4-inch deep slashes with a lame or sharp knife. Place on the baking sheet or baguette pan and cover with heavily greased plastic wrap. Allow to rise for 1 hour at room temperature or 3-4 hours in the fridge. Towards the end of the rising time, preheat the oven to 450°F (232°C).
- Bake. Bake for 20 minutes or until golden brown.
- Cool it. Allow the baguettes to cool on a rack.
Video
Notes
More Tips:
When shaping the dough, handle it gently to keep the air bubbles inside. This helps create a light texture inside.
When making cuts on the dough, use a sharp knife or lame and do it quickly and confidently to allow the baguettes to expand properly in the oven.
Take your time with the rising process. Letting the dough rise slowly brings out better flavor and texture.
For a crispy crust, put a pan of water on the bottom rack of the oven while it’s preheating. The steam will help achieve that perfect crust.
Allow the baguettes to cool completely on a rack before slicing to make sure that the inside texture sets properly.
About the Ingredients
Need to swap ingredients for this recipe? Here are some ideas:
- Bread Flour: Use all-purpose flour instead of bread flour (it might be a little less chewy).
- Instant Yeast: Try active dry yeast instead of instant yeast (proof it in warm water first).
- Sourdough Starter: Use commercial sourdough starter instead of homemade (adjust water/flour as needed).
- Cornmeal: Swap cornmeal with semolina flour for dusting.
These substitutions may alter the final result, but feel free to give them a try!
With some patience and practice, you can enjoy a tasty, fresh loaf that goes well with any meal.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.