Sourdough Baguettes

How to prepare sourdough baguettes

1. Mix the flour with 310g water and let it rest for 1 hour at room temperature (21-22°C). During this time, the flour will hydrate better (autolyse).
2. Add the starter and knead with a stand mixer for 2 minutes. Let the dough rest in the mixer for 30 minutes.
3. Add the salt to the dough and start the mixer set to 2 minutes. During this time, gradually drizzle in the remaining 25g water.
4. Transfer the dough to a large bowl (ideally glass) greased with olive oil. Cover with plastic wrap and let it rest for 30 minutes, this time in a warmer spot (about 24-26°C).
5. Then perform 4 coil folds, 45 minutes apart. Between each round, cover the dough with plastic and keep it in a warm spot.
   Coil folds are done as follows: with wet hands, grab one end, pull up and bring half of the dough over the other half. Rotate the bowl 90 degrees and repeat. Do this 2 more times, essentially stretching and folding the dough 4 times.
   * Here you can find a video showing how to do a round of coil folds: https://www.youtube.com/watch?v=QYzxulQY1Gc
6. After the last fold, let the dough rest for another 30 minutes in a warm spot, then transfer it to the refrigerator (4°C).
8. The next morning, turn out the cold dough onto a floured work surface and cut it into 4 equal pieces. Shape each into a ball by gently handling the dough and let rest for 30 minutes at room temperature to warm up slightly.
9. To shape each baguette: take a piece of dough and use your hands to form a rectangle without stretching it too much or too thin, so you don't push out the bubbles.
10. On the long side, bring one edge toward the center. Bring the opposite side to the center to meet the first. Then close the dough in the center like a book, essentially folding it where the two parts meet. Pinch the dough where it joins to seal the baguette.
11. Generously flour a large cotton or linen towel, or a special bread proofing couche.
12. Grab the shaped baguette by the ends and gently pull to stretch it longer. Place the baguette on the prepared support with the sealed side UP. Shape all the dough pieces and place them next to each other with a raised piece of fabric between them so they don't stick.
14. Cover the baguettes with a clean towel and let rise for 1.5 hours in a warm spot (24-26°C).
15. Meanwhile, preheat the oven to 240°C for at least 45 minutes, with a pizza stone inside if you have one, otherwise use the oven tray. On the oven floor, place a small pan where you'll pour boiling water right before inserting the baguettes. This will create steam in the oven.
16. When the baguettes have risen, flip them from the towel onto parchment paper placed on a sturdy support (a large plastic cutting board or a pizza peel – that's what I used). With a sharp cutter, make 3 diagonal slashes on the dough.
17. Transfer the baguettes to the oven onto the stone or tray (I could only fit 2 baguettes at a time on my pizza stone), using the support you flipped them onto. Quickly close the door and let bake for 10-15 minutes until nicely risen and the slashes have expanded. Lower the temperature to 220°C, remove the pan with water (no more steam needed) and bake for another 15-20 minutes until pleasantly golden.
18. Let cool completely (at least 1 hour), then you can slice them.

Print