This is the easiest way to make sourdough baguettes! Join along as we show you how to easily turn two baguettes from one prepared dough. They come out with a crispy crust and a fluffy crumb that won't last long because they're so delicious! No Dutch oven needed for this sourdough recipe!
We made a reel on Instagram with this recipe! check it out here.
Ingredients
- 90 g of active starter
- 275 g of water at room temperature
- 390 g of bread flour
- 9 g of salt
- Rice flour to dust basket only
Tools
- A bowl
- Digital scale
- Oval banneton basket
- Bread Lame
- Sheet pan
- Parchment paper
- Sharp knife
- Spray bottle
Method
If you already have a favorite sourdough recipe you are familiar with, follow that and skip to step 12.
1. Most important step is to have the starter active and fed at 100% hydration. If you don’t have one, don't worry! click here to get started with one and then come back to continue. If your starter is ready, continue with step 2.
2. Pour the water into a mixing bowl. Then add the sourdough starter and mix well.
3. Continue to add the flour.
4. Add the salt and continue mixing until you form a rough ball. Cover it with saran wrap and let it rest to hydrate for 30 minutes.
5. Now we'll do three stretch and fold sets every 30 minutes:
- How to fold: Wet your hands slightly before handling the dough if it's sticky and do it as much as you need to throughout. Stretch the dough gently upwards and fold it over the dough itself, rotate your bowl clockwise and do the same. Do this until you complete a 360.
6. Cover the dough and let it rest for 30 minutes.
7. Continue with the stretch and folds twice more. This will build up the gluten and strengthen the dough. After each stretch and fold remember to cover and let it rest 30 minutes.
8. Next, we'll do 2 sets of coil folds. We want that dough to get beautiful and strong! Gently lift the dough and fold it over itself towards the center, turn your bowl and do same until all sides have been folded. Cover and rest for 30 minutes.
9. Once you've finished the coil fold sets, you're ready to pre-shape and bulk ferment. Empty your dough on your work surface, stretch it a bit all around and fold the dough from left to middle then fold again right to middle and roll it up into a ball. Then, hold the dough from the sides and rotate it to create tension using the surface as the grip. Then with your fingertips tuck the dough under itself, and then rotate again. Do the rotate and tuck until you have a tight and smooth ball. Then move it back into the mixing bowl and cover it for 3 to 4 hours. You should see some bubbles forming on the surface and it should have almost doubled.
10. After the bulk fermentation is complete, carefully transfer the dough to shape it once more (Don't add more flour) like in the step above. This time do so with light hands so the gas doesn’t escape too much. Let it relax for 30 minutes on your work surface without covering. In the meantime, dust your oval banneton basket with rice flour generously.
11. Shape your dough to get it ready for your banneton basket by folding the sides (like in step 9), then, bring the top and bottom to the middle and from there take it to the banneton basket and seal it to create tension. Cover the basket with a linen liner or plastic wrap and take it to the refrigerator for overnight rest for 10 to 15 hours.
12. The next day preheat the oven to 490 F for 30 to 45min.
13. Get your sheet pan ready with parchment paper and plop your dough in one quick flip onto it, and with a long knife or dough scraper cut the dough in half. Gently separate them a bit (so they have room to expand and get golden brown in the oven) and roll them so the side where it's cut is facing down.
14. Dust some flour over your dough and slice three vertical lines in each piece. Cover it with parchment paper and to the oven!
15. Spray your oven with water 20 times and quickly close the oven. Bake for 20 minutes at 490 F. After the 20 min, remove the parchment paper and bake for another 20 minutes at 450 F or until golden brown. Keep a close eye!
And that's it! Let it cool down a bit and enjoy it with a creamy butter!