Sourdough Baguettes


Sourdough Baguettes

Yield: 2 baguettes of 200g each
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 20 hours 45 minutes
Total Time: 21 hours 30 minutes

A light baguette full of flavour.



  1. Take your sourdough starter out of the fridge the night before and feed it.
  2. In a ball mix all the ingredients together. Knead for 5 minutes. Leave to rest for 1 hour.
  3. Knead for 1 minute. Rest for 30 minutes.
  4. Coil fold ( see video) and leave to rest for another 45 minutes.
  5. Repeat the same coil fold and rest for 45 minutes.
  6. Wrap the bowl in cling film or with a damp tea towel and leave in the fridge for at least 16 hours.
  7. Divide in two.
  8. Roll slightly and leave to rest for 45 minutes.
  9. Shape by slightly pressing with the palm of your hand the dough, fold the top 1/3 onto half and repeat 2 times. You should have a long baguette forming, pinch with the palm of your hand the dough and roll. Hold the shape by rolling onto some flour and holding the extremities with both hands. ( you can type baguette shaping on YouTube and find good videos of the process). Leave to rest for 1 hour on a tray lined with paper or a silicone mat.
  10. Preheat the oven at its maximum( for me 260C) and put the kettle on.
  11. Once the oven has reach its temperature score three times diagonally the baguettes. In the oven with underneath a bowl with the boiling water to make steam. Cook for 9 minutes.
  12. Lower the temperature to 230C and cook for another 21 minutes. Once my top part has the perfect colour I like to turn my baguettes on the other side.
  13. Rest if you can or eat straight away.


You can replace the starter by 7g of dried fast action yeast to be melted in the water at first.

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