Crusty Sourdough Baguettes

Crusty Sourdough Baguettes ingredients

• 100 g active sourdough starter (100% hydration)
• 300 g bread flour
• 200 g cold water
• 6 g fine sea salt
• 1 tbsp rice flour (for dusting)

How to make Crusty Sourdough Baguettes

1. In a large bowl, combine the 100g active sourdough starter, 300g bread flour, and 200g cold water. Mix with a spoon or your hands until no dry spots of flour remain and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes for the autolyse.
2. After the autolyse, sprinkle the 6g fine sea salt over the dough. Incorporate the salt by gently squeezing and folding the dough for 2-3 minutes until it feels more cohesive. Cover and let rest for 30 minutes.
3. Perform the first set of stretch and folds: gently grab a portion of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this 4-6 times until the dough tightens slightly. Cover and rest for 30 minutes.
4. Repeat the stretch and fold process two more times, with 30-minute rest periods in between each set. After the third set, the dough should be noticeably stronger and smoother. Cover and let the dough bulk ferment at room temperature (70-75°F / 21-24°C) for 3-4 hours, or until it has increased in volume by about 30-50% and shows some bubbles.
5. Gently turn the dough out onto a lightly floured surface. Divide the dough into three equal portions (approximately 200-220g each). Lightly pre-shape each portion into a loose cylinder or rectangle, then cover with a damp cloth and let rest for 15-20 minutes.
6. To shape the baguettes: take one portion and gently flatten it into a rectangle. Fold the top edge down to the middle and gently seal. Fold the dough in half lengthwise, sealing the seam firmly with your fingertips. Gently roll the dough back and forth, tapering the ends, to create a baguette approximately 12-14 inches long.
7. Transfer each shaped baguette to a floured couche (linen cloth) or parchment paper, creating folds between each baguette to provide support. Cover the baguettes loosely with plastic wrap or another damp cloth and refrigerate for 12-18 hours for the cold proof.
8. Preheat your oven to 475°F (245°C) with a baking steel or stone inside, and place a broiler pan or cast iron skillet on the bottom rack for steam. Score the top of each baguette with 3-5 quick, confident diagonal cuts using a sharp lame or razor blade.
9. Carefully transfer the baguettes to the preheated baking surface. Pour about 1/2 cup of hot water into the hot pan on the bottom rack (be careful of the steam!) and quickly close the oven door. Bake for 10 minutes with steam.
10. After 10 minutes, carefully remove the steam pan from the oven. Reduce the oven temperature to 450°F (230°C) and continue to bake for another 15-20 minutes, or until the baguettes are a deep golden brown and sound hollow when tapped on the bottom. Cool on a wire rack for at least 30 minutes before slicing and serving.

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