Sourdough Baguette Recipe

This crispy crusted, easily rippable, slightly irregular crumb loaf of bread has become a culinary staple. Here is my recipe for making a bakery quality baguette at home.

History

Baguettes are a culinary icon dating back to the mid 18th century. The origin is unknown and therefore is steeped in myth ranging from Napoleon Bonaparte created the French baguette in order to allow soldiers to more easily carry bread with them which seems reasonable. To the more interesting local laws prohibiting work hours for baking bread spurred a need for quicker proofing bread. To the extreme, violence in the workplace. Back in the 18th century it was common for workers to carry knives to cut bread. Since the workers were prone to fighting the management did not want them to be armed.

For whichever the reason above a kitchen staple was created and I for one am grateful for the progress we have made.

Lets get baking!

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Sourdough Baguette Recipe

Yield: 4 Loaves

Ingredients

600g Bread Flour

272g Indestructible Sourdough Starter

307g Water

1/4 tsp Dry Yeast

14g Salt

Ice Cubes for oven spring

Equipment

Pizza Steel or cookie sheet

Bread Lame or sharp knife

Cast iron skillet or Steel pan that is oven safe

Dough Couche or cotton towel

Bench Scraper

Plastic Dough Scraper or spatula

Scale

Plastic Wrap

Transfer Peel or cutting board or back of cookie sheet

Direction

To Make Dough

1. Scale out each ingredient. Add dough hook to electric mixer.

2. Add starter,water and dry yeast. Let sit for 3 min. Then add all the bread flour. Mix for 1 1/2 min and then stop.

3. Let partially mixed dough rest for 15 min. This is called the autolyse.

4. Add salt and then mix on medium speed for 6 min. Scrape sides as needed.

5. Once done mixing add to a lightly greased Cambro or air tight container.

Initial Proofing & Fold

1. Proof for 2 hrs and then letter fold.

2. Proof for 90 min - 2 hours more at room temperature.

Portioning

1. Portion dough into 300g portions or 4 equal portions.

Preshaping

1. Without much handling shape dough into a rough log shape. Below is a great video on preshaping.

2. Place preshaped dough on the couche that is lightly floured.

3. Cover with plastic wrap and let rest for 30-60 min.

Shaping

1. Following the bench rest. Begin shaping the dough.

2. It is best to see a video on this. Here is a great video from King Arthur Flour that demonstrates great technique.

Final Proof

1. Cover shaped baguettes with plastic wrap and allow to proof for 1 to 1 1/2 hours.

Transfer

1. After 30 minutes of final proofing. Preheat oven to 470 degrees.

2. After baguettes have increased in size by about 25% and you can make a small dimple with your finger. It is time to gently transfer the proofed baguette from the final proofing location to a baking sheet or peel to transfer into the over. I use a wood cutting board as my pizza peel for the oven.

3. Transfer method 1: I honestly use a cedar plank that can be purchased at any grocery store for my transfer process. It is the type you would bake a cedar plank salmon on. Below is a video on the process.

4. Transfer method 2: Using a cutting board or back of sheet pan mimic method 1.

Scoring

1. With a sharp knife or bread lame score baguette to get a beautiful ear.

2. This process is demonstrated in the video below. He does a great job showing you the correct process while demonstrating the results of improper technique.

Baking

1. When the oven has reached 470 degrees Fahrenheit. Wait 15 min for pizza steel and pan to come up to temp. (See picture below. This is how I set up my oven)

2. Pan can be cast iron, steel or even a baking 9x13 pan.

3. Get ice cubes ready. Generally about 2 cups of ice cubes in a oven safe container like a pyrex container, metal cup or coffee cup works great.

4. When dough has completed final proof and been scored you are now ready to bake. Choose your method below for next step.

5. Baking method 1: open oven and safely using peel or cutting board gently place dough on pizza steel in the center of the oven.

6. Baking method 2: If dough is on cookie sheet place in oven or on top of pizza steel.

7. Quickly pour ice in pan below pizza steel and close oven door. Keep door closed.

8. Bake for 10-15 min or until internal temperature is 210 degrees.

9. Cool on wire rack.

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Congrats! You have now made your first baguette that will hold it's own against any bakery in town. Grab some cheese and wine and enjoy!

Happy baking!