Ingredients (makes 3 small baguettes or 2 large)
500 g bread flour
350 g water (70% hydration)
100 g active sourdough starter (100% hydration)
10 g salt
⏱ Timeline
This is a same-day dough if started early, but flavor improves with an overnight cold proof.
1. Mix & Autolyse (30–60 min)
Combine flour + water until no dry bits remain.
Cover and rest.
2. Add Starter & Salt (5 min)
Add 100 g starter and mix until incorporated.
Add salt and pinch until smooth.
3. Bulk Fermentation (3–4 hours at 24–26°C)
Perform 3–4 sets of stretch & folds every 30 minutes during the first 1.5–2 hours.
Let dough rise ~30–50% in volume.
4. Cold Rest (Optional but recommended: 4–12 hours)
Cover and refrigerate. Improves flavor and makes shaping easier.
🥖 5. Shape Baguettes
Divide dough into 2–3 pieces.
Pre-shape as loose logs; rest 20 minutes.
Roll each into a tight baguette:
Flatten gently into a rectangle.
Fold top third down, bottom third up.
Seal, then roll from the center outward to elongate.
Place seam-side up in a floured couche or towel.
Final Proof (45–75 minutes)
Dough should feel puffy but not collapse when pressed.
🔥 6. Bake
Preheat oven to 250°C (475°F) with a baking stone or steel.
Add a tray to create steam.
Bake:
Transfer baguettes seam-side down onto parchment.
Score 3–5 overlapping cuts.
Load into oven and add steam (pour hot water onto the tray or use lava rocks).
Bake 20–25 minutes
First 10 minutes with steam
Remove steam tray and finish until deep golden
Cool fully (minimum 30 minutes) before slicing.
🌾 Tips for Extra-Open Crumb
Use slightly higher hydration (72–75%) if your flour can handle it.
Keep starter very active—peaked and bubbly.
Gentle handling during shaping preserves gas.
Strong steam ensures a thin, crisp crust.
If you want, I can also provide:
A same-day or overnight-only schedule
A version using whole wheat
A high-hydration baguette (80%+)
A photo-illustrated shaping guide