Sour Dough Baguette Recipe
Recipe information
Make Sour Dough Baguette in just 15h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Levain (starter build)
Dough
Finishing
Levain (starter build)
1. Mix levain
In a bowl, combine 100 g active sourdough starter with 100 g bread flour and 100 g water. Stir until homogeneous, cover loosely, and let sit at room temperature (20–25°C / 68–77°F) for 4–6 hours, or until bubbly and doubled in volume.
Dough
2. Autolyse
In a large mixing bowl, combine 500 g bread flour and 50 g whole wheat flour with 360 g lukewarm water. Mix until there are no dry pockets; dough will be shaggy. Cover and rest for 30–45 minutes to hydrate the flour (autolyse).
3. Mix levain into dough
After autolyse, add 300 g active levain to the dough. Incorporate by pinching and folding or mixing with a dough scraper until evenly distributed.
4. Add salt and finish mixing
Sprinkle 12 g salt over the dough and, if needed, add up to 10–20 g additional water to reach a slightly tacky but cohesive dough (total hydration ~68%). Mix by pinching and folding for 3–5 minutes until salt is fully incorporated and dough shows some elasticity.
5. Bulk fermentation with folds
Cover the bowl and let dough bulk ferment at room temperature (21–24°C / 70–75°F) for about 3–4 hours. During the first 2 hours, perform four sets of stretch-and-folds at 20–30 minute intervals: reach under one side of the dough, stretch it up and fold it over itself; rotate the bowl and repeat 4–5 times per set. After folds, let dough rest undisturbed until it increases ~30–50% in volume and shows air bubbles.
6. Pre-shape
Lightly flour your work surface. Gently turn the dough out, divide into three equal pieces (~300 g each). Pre-shape each piece into a loose round by folding edges into the center. Let rest seam-side down for 15–20 minutes, covered.
7. Shape into baguettes
Take one rested piece and flatten gently into a rectangle. Fold the top third down onto the center, then fold the bottom third up, sealing the seam with your fingertips while rolling the dough away from you to create tension on the surface. Taper the ends slightly by rolling the edges inward while maintaining tension. Repeat for the other pieces. Place shaped loaves seam-side down on a couche or linen dusted with cornmeal/semolina with space between. Cover and proof.
8. Final proof (cold retard optional)
Proof at room temperature for 60–90 minutes until slightly puffy but not overproofed. Alternatively, transfer covered to the refrigerator and retard overnight (8–14 hours) for improved flavor; bring to room temperature for 30–60 minutes before baking if chilled.
Bake and finish
9. Preheat oven
Preheat your oven to 250°C (480°F) with a baking stone or steel on the middle rack for at least 45 minutes. Place a shallow metal pan on the bottom rack for steam.
10. Score and transfer
Prepare a peel or inverted baking sheet dusted with cornmeal/semolina or rice flour. Gently invert each baguette onto the peel so the seam is on top (or leave seam down if desired). Using a lame or very sharp razor, make 3–5 diagonal cuts about 1/4–1/2 inch deep at a 20–30° angle along each loaf. This controls oven spring and creates the classic baguette profile.
11. Steam and bake
Just before sliding the loaves into the oven, pour 500 ml hot water into the steam pan to create an initial burst of steam (be cautious of steam). Immediately place the baguettes on the preheated stone/steel. Bake with steam at 250°C (480°F) for 10 minutes, then reduce temperature to 230°C (450°F), remove the steam pan if you prefer a crisper crust, and continue baking for 12–15 minutes until crust is deep golden brown and internal temperature reaches about 98–99°C (208–210°F).
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