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Wild Yeast Baguettes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Wild Yeast Baguettes Recipe Wild Yeast Baguettes Recipe

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.

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At a glance

Prep
Bake
Total
Yield
Six 13" baguettes

Ingredients

Choose your measure:

  • 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

Instructions

  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.
  8. Yield: six 13" baguettes.