Wild Yeast Baguettes

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Six 13" baguettes

Recipe photo

These crackly-crusted baguettes feature complex flavor, thanks to the addition of sourdough to the dough. While not particularly sour, their taste is rich and compelling.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Wild Yeast Baguettes

star rating (9) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time: Overnight,
Yield: Six 13" baguettes
Published: 10/08/2010

Ingredients

  • 1 cup sourdough starter, fed and ready to use
  • 1 1/2 cups lukewarm water
  • 1 teaspoon instant yeast
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 5 cups King Arthur Unbleached All-Purpose Flour

Directions

see this recipe's blog »

1) Combine all of the ingredients, kneading to form a smooth dough. If your sourdough is thin 9thinner than a very thick pancake batter), you'll probably need to add more flour.

2) Allow the dough to rise, in a covered bowl, for 1 hour; then refrigerate overnight, up to about 18 hours.

3) Next day, divide the dough into 6 pieces.

4) Gently shape the dough into six 12" baguettes, and place them on two lightly greased or parchment-lined baking sheets; or into baguette pans. Cover and let rise until very puffy, about 3 hours. Towards the end of the rising time, preheat the oven to 425°F.

5) Spray the loaves with lukewarm water.

6) Make three fairly deep diagonal slashes in each baguette; a serrated bread knife, wielded firmly, works well here.

7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove the loaves from the oven, and cool on a rack.

Yield: six 13" baguettes.

Reviews

1
  • star rating 02/24/2015
  • Kate from Ottawa, CA and Burlington, VT
  • Fast and easy. Once again, as with the Tangy Sourdough recipe, I omitted the commercial yeast and just used my starter. Left everything else the same. I gave up on baguettes years ago after a couple of fails. I'm back.
  • star rating 04/15/2013
  • Mareena from Seattle
  • Mine turned out tasting a little bland. Also, the hydration of the starter is not specified. Is it 100%, is it stiff starter, liquid. It will make a big difference in the flavor, crumb, holes. Also what's sugar doing in a baguette recipe? Flour, water, salt. That should be it, or call it something else.
    Sorry to hear that you had some difficulty with the recipe. This would be a great time to get in touch with our hotline to troubleshoot. MJR @ KAF
  • star rating 10/08/2012
  • Vera from Brookeville, MD
  • Great bread, great consistency, not that tangy. The flavor is 5 star. The directions are either a little lacking or I'm not all that good at baking bread. I used 6 day old starter that had been fed 4 hours before. All went well until I had to score the bread tops. My bead fell and never recovered to the full fluffiness it was before cutting. I've had this problem every time I have to cut the bread. Why does it fall and not fully recover? I don't think I'll cut it from now on as it doesn't seem to make a difference because I don't get a large oven rise anyway. What I ended up doing was letting the bread rise longer to get some of the lift back. Some of the bread never really recovered and I ended up with flat bread (which made good sandwich bread). Some of the other loaves fluffed again but not to the same nice big size.
    It sounds like you may be over proofing your dough during the final rise. A good way to check if dough has risen enough is a touch test. Press your finger against one of the baguettes, if it springs back within 3-5 seconds, it is ready. Any faster and it is probably over proofed, any slower and it is under proofed.-JDB
  • star rating 04/15/2012
  • jadeskiss83 from KAF Community
  • I loved this recipe. Traditional baguette flavor with a little extra umph from the sourdough starter. Rather than six loaves, I diveded mine into three 16 inch ones that I baked in my baguette pan over my stone. Baked them at 500 degrees for the first ten minutes, spritzing with water twice, and let them cool completely in the oven with the door cracked. The loaves came out beautifully, with a moist tender holey crumb and a chewy and crusty crust.
  • star rating 05/17/2011
  • tkhelmer from KAF Community
  • Another amazing recipe! The crust is crisp, perfectly so; the inside is soft and fluffy. Perfect. Out of this recipe, I made three as is baguettes and two stuffed, one with swiss and a little dijon and one with smoked kilbasa. All cooked for 27 minutes and were great.
  • star rating 04/30/2011
  • TrojanInOz from KAF Community
  • Well, hmmm. I'm a sourdough and all-things-yeast rookie (but I made my own starter!), so that plus a mighty cold house may have combined to the flattest loaves ever. I have been so excited with all-things-sourdough that I may not have let my starter 'recover' from make-sourdough-waffles-all-weekend visit from my nephews. They still smelled and tasted wonderful, just really....flat. No rise at all. Well, practice makes perfect, and I certainly have people clamoring to eat the "oooops!" Keep you posted!
  • star rating 02/03/2011
  • pehbbles from KAF Community
  • Used this recipe to test baking on my stone vs. in a dutch oven. By far, the dutch oven gave the tender crisp, golden brown crust. Despite the different baking methods, all loaves were delicious; exactly the classic baguette flavor I was looking for but with a tiny tang!
  • star rating 01/28/2011
  • Calarath.Beth from KAF Community
  • I had so much fun making these! They came out so good! I was hoping they would have more sourdough flavor to them, but they were still very tasty and I loved the crust. They went very well with the crab dip I made.
  • star rating 10/28/2010
  • daynalamothe from KAF Community
  • I made these as my very first sourdough endeavor, and they turned out so gorgeous, I had to take them in to work to show off to everyone! I plan on making many, many more...
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