BAGUETTES · Advanced
Sourdough Baguettes
Crackling, thin-crusted baguettes with a creamy, custard-like interior.
50 min
Prep
16h
Rest
22 min
Bake
3 baguettes
Yield
Advanced
Difficulty
Total time: 17h
Ingredients
Steps
1
Autolyse and mix. ⏱ 1 hour
2
Bulk fermentation with folds. ⏱ 4 hours
3
Cold rest and shaping. ⏱ 12 hours
4
Score and bake with steam. ⏱ 22 min
Step-by-step baking
1
Mix Autolyse flour and water for 1 h, then add starter and salt. ⏱ 1 hour
2
Bulk Ferment at 24°C with 3 sets of folds; keep dough cool and supple. ⏱ 4 hours
3
Shape Chill overnight. Pre-shape, rest, then roll into 35 cm baguettes on a couche. ⏱ 12 hours
4
Bake Make long diagonal slashes; bake at 250°C with heavy steam. ⏱ 22 minutes
Tips
💨 Steam
A cast-iron pan with boiling water or ice cubes gives a crackly crust.
🧺 The Couche
A floured cloth holds the baguette shape during the final proof.