Sourdough Baguette

Let's make some dough!

If you're ready to tackle the classic French baguette, this guide will take you through the essentials. A 65% hydration dough is stiffer and more structured than our previous focaccia, making it easier to shape but still challenging enough to develop those classic, airy holes and a crisp crust.

Why It Matters:

Baguettes are all about structure and crust. With 65% hydration, this dough is firmer than our 75% Cannonball Loaf or 80% focaccia, allowing you to shape long, thin loaves that hold their shape. If you're looking to build confidence in shaping and scoring, this is the perfect recipe to master.

When I first started baking baguettes, I struggled to get that signature shape without twisty, bulging loaves. But after adjusting hydration levels and putting in my reps, it started to come together. Now, the crackle of a freshly baked baguette as it cools is one of my favorite sounds in the kitchen.

Baguette Recipe

Ingredients:

- 260 g water

- 400 g bread flour (bread flour gives a chewier crumb and better rise, but AP flour will work if that's all you have)

- 40–80 g mother dough

- 8 g salt

Instructions:

1. In a mixing bowl, combine the flour and salt. Mix to incorporate.

2. Add the water and mother dough, mixing until a shaggy dough forms. Cover and rest for 30 minutes.

3. Perform 2 rounds of stretches and folds, allowing 20–30 minutes between each. Since this is a stiffer (drier, lower hydration) dough, I stretch it using both hands.

4. Let the dough ferment 18–26 hours in moderate weather (8–16 hours in summer heat), or until it reaches 75–85% of its maximum size.

5. Cut off 40–80 g (about 5–10%) of the dough and reserve it (this is now your culture). Divide the remaining dough into 2–3 equal pieces. Shape each piece into a baguette, gently rolling to elongate.

6. Place shaped baguettes on the counter or a floured cloth to proof for 45–60 minutes (or up to 4 hours, or overnight in the fridge).

7. Preheat the oven to 500°F with a baking stone or sheet inside.

8. Score the baguettes with a sharp knife or razor blade (lame). Transfer to the hot baking stone and bake for 15–20 minutes. Check that they aren't sticking and rotate if needed, then continue baking for another 5–10 minutes, or until golden brown and crisp.

9. Let cool slightly before slicing.

10. Store your reserved dough in the fridge for up to 2 weeks to preserve your culture. The next time you bake, simply use all of your reserved dough.

Extra Credit:

Notice the hydration level: 260 g water / 400 g flour = 65% hydration. This lower hydration level allows for more structure and control, making it harder to mix but easier to shape and score without the dough collapsing. Mastering this dough will prepare you for more advanced shaping techniques.

Now, let's take it a step further. Compare and contrast the three doughs we've worked with so far — 65% hydration baguette, 75% hydration Cannonball Loaf, and 80% hydration focaccia. How are they the same? How are they different? Remember, the main variable that's changed is the amount of water (the focaccia also adds olive oil and bakes in a pan). Observe the differences in texture, structure, and ease of shaping. Understanding how hydration affects dough behavior and your finished loaf is key to mastering sourdough.

Until next time, let's give thanks for our daily bread…

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