Sourdough Baguettes

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dairy free
Recipe photo
Hands-on time:
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Total time:
Yield: 6 baguettes or 3 Italian loaves

Recipe photo

Crisp and light, with a crackly brown crust, these baguettes are super-easy to make.

Sourdough Baguettes

star rating (74) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 6 baguettes or 3 Italian loaves
Published: 11/03/2011

Ingredients

  • 1 1/4 cups lukewarm water
  • 2 cups sourdough starter, about the consistency of thick pancake batter; fed, or unfed*
  • 4 1/2 to 5 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 1 tablespoon instant yeast
  • 4 teaspoons vital wheat gluten
  • 1 egg yolk lightly beaten with 1 tablespoon water, for glaze; optional
  • Pizza seasoning, sesame seeds, artisan bread topping, or anything else you think might be good; all optional
  • *If you feed your sourdough before using, the loaves will rise better; but if you're in a hurry, unfed sourdough will simply lend its flavor, while the yeast in the recipe takes care of the rise.

Tips from our bakers

  • Want to make just 3 baguettes instead of 6? Or two short, fat Italian-style loaves? Cut all of the ingredients except the yeast in half, leaving the yeast at 1 tablespoon.

Directions

see this recipe's blog »

1) In a large bowl, combine the water, starter, and 3 cups of the flour, mixing until smooth.

2) Stir in the salt, sugar, yeast and gluten, then an additional 1 1/2 to 2 cups of flour. Stir until the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf.

3) Knead the dough for about 7 minutes in a stand mixer; or 8 to 10 minutes by hand, on a lightly greased work surface. You may also knead this dough using the dough cycle on your bread machine; once it's finished kneading, transfer it to a bowl to rise, as directed below.

4) Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes.

5) Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves).

6) Shape each piece into a 16" long loaf, and place the loaves, at least 4" apart, on parchment-lined baking sheets, or in lightly greased baguette pans (French loaf pans). If you're using baguette pans, make the loaves 15" long.

7) Cover the loaves with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, or until they're nice and puffy. Towards the end of the rising time, preheat your oven to 450°F.

8) If desired, gently brush the loaves with egg yolk glaze, and sprinkle them generously with Pizza Seasoning, artisan bread topping, or the toppings of your choice. If you're not brushing the loaves with egg yolk, spray them with olive oil spray; this will help them brown.

9) For a classic look, make three diagonal slashes in each loaf, cutting about 1/4" deep. For taller, rounder baguettes, don't slash.

10) Bake the baguettes for about 25 minutes, or until they're a rich golden brown. Remove the loaves from the oven. Turn off the oven, crack it open a few inches, and return the loaves to the cooling oven, without their pans. Letting the loaves cool right in the turned-off oven helps preserve their crunchy crust.

Yield: 6 baguettes or 3 Italian-style loaves.

Reviews

1 2345678  All  
  • star rating 04/27/2015
  • LADY4MOOSE from KAF Community
  • I have made this three times. It was fairly easy. I used the bread machine to knead, then put in a bowl to rise. The first batch was done in about thirteen minutes, they smelled as if they were burning. They were done, but not burnt. The second batch, I experimented by melting butter and adding garlic and a little salt, then brushed gently on one of the baguettes. Baked all three in the oven and they were done in eleven minutes. They turned out great and the garlic one was very good. Both batches I used my newly purchased baguette pan from King Arthur. The third batch, I made six baguettes experimenting by putting three baguettes on parchment paper on a cookie sheet and three on the baguette pan. The ones on the baguette pan cooked faster and were more evenly browned. I really have enjoyed the recipe.
  • star rating 03/01/2015
  • sraroja51 from KAF Community
  • Used my French couch to second proof....WOW what a difference. VERY active starter. Second proof only took one hour. Made this before, proofed too long and baguettes fell...this time PERFECT!!!!
  • star rating 02/27/2015
  • Patrick from Washington DC
  • My comment is on the weight that is given in the recipe. By volume the flour is given as 4 1/2 to 5 cups. By gram weight, it is given as 482 to 602 grams. KA flour is usually 120 grams in a cup. I think the weight in the recipe should be 540 to 600 grams. It looks like the recipe weight is off by 1/2 cup. Otherwise, I really like the recipe.
    Patrick, thanks for pointing out this error. We will update the weight conversions so that it calls for 19-21.25 oz. and 540-600 grams of all purpose flour respectively. You have a very close attention to detail! Thanks for helping us make this recipe more accurate. Good luck and happy sourdough baking!--Kye@KAF
  • star rating 02/02/2015
  • Susan from Chicago, IL
  • I've been told "It's The BEST bread I've ever made." I didn't have vital wheat gluten so I used bread flour in place of the all purpose flour. Dough rose and baked up beautifully. This recipe is a keeper. Thank you KAF!
  • star rating 01/26/2015
  • member-fgmburbage from KAF Community
  • Great tasting baguette. Only realized I needed to make the Deli Roll recipe. I'm gonna try that this weekend.
  • star rating 01/14/2015
  • Jennifer from Virginia
  • Did it will all all purpose and it did great. Did it again with 1/2 whole wheat did eh... First rise great, 2nd rise not so great.... Ended up with pretty flat loaves
  • star rating 01/13/2015
  • Deedough from KAF Community
  • I am giving it a single star as this recipe makes wonderful food for wed life. I have made it 4 times and I am wasting. Lot of ingredients. Every time the baguettes are coming out flat and hard as a rock. I am looking forward for community help to make it better. I want to come back and give my response again. Husband is giving me hard time for adding more waste. I am susuggested to throw away then discard rather than these baguettes.
    This is the perfect opportunity to call our baker's hotline at 855-371-2253 so we can work through this recipe with you. We look forward to getting those baguette on your table instead of you feeding the wild life. Irene@KAF
  • star rating 11/29/2014
  • Hafina from Brooklyn, NY
  • a little dry for my taste. but easy
  • star rating 10/31/2014
  • Trish from Jasonville, IN
  • Turned out great. Used starter that has only been going a week. Didn't take near the 1 1/2 to 2 hours to rise the second time. Guess maybe my starter is super active.
  • star rating 10/22/2014
  • LArcher from London, Ontario
  • I am so impressed with my new KAF baguette pan and French loaf pan. I have made fresh baguettes using this recipe and my pans twice to accompany a meatball dish with a red wine sauce. No noodles cooked just baguette to sop up all the sauce. I make the full recipe and then divide the dough in half first. Then out of the first half shape 3 baguettes and then shape 2 french sticks for the other half of the dough. On the baguettes I brush the egg yolk wash and then sprinkle on the KAF pizza seasonings. Yum! Any leftover baguettes I just freeze for another use.
1 2345678  All  
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